Butter
1/2 c. light corn syrup
1/2 c. water
1 c. sugar
2 tbsp. butter
1 c. raw peanuts, skins removed
1 tsp. vanilla
1 tsp. baking soda

Butter baking sheet and place in oven to low or warm. Butter sides of heavy 4 quart saucepan. Combine corn syrup, water, sugar and 2 tablespoons butter in pan. Place over high heat and stir with wooden spoon until mixture comes to boil. Reduce heat to medium low and cook to 275 degrees on candy thermometer (30 to 35 minutes), stirring frequently. Stir in peanuts and continue cooking, stirring constantly until mixture reaches 300 degrees.

Remove pan from heat and stir in vanilla and baking soda (use caution as mixture will release steam when ingredients are added). Pour mixture onto prepared baking sheet.

Using buttered metal spatula and 2 buttered forks, gently spread and stretch brittle to thin layer. Allow to cool completely. Break brittle into pieces and store in air tight container. Makes 1 pound.

Buttering the inside of the cooking pan will prevent sugar crystals from sticking to the sides. Pull the candy gently to avoid tearing. Stretching is what makes the candy crisp, the thinner it is stretched, the more brittle it becomes. Work your way around the pan, pulling off pieces as you stretch. By turning these pieces upside down, the peanuts will stay suspended in the center rather than sinking to the bottom of the candy. Set the pieces aside on another lightly buttered baking sheet.