1 c. light corn syrup
2 1/4 c. sugar
1 c. water
2 c. chopped unsalted nuts
2 tbsp. butter
3/4 tsp. salt
1/2 tsp. baking soda
2 tsp. vanilla

1. Generously grease 2 (15 1/2" x 10 1/2" x 1") jelly roll pans.

2. Combine corn syrup, sugar and water in medium size heavy saucepan. Stir to blend. Bring to boiling over medium high heat, stirring to dissolve sugar. Lower heat to simmer; continue cooking, without stirring, until mixture registers 250 degrees on candy thermometer, about 10 minutes.

3. Stir in nuts. Continue cooking, stirring occasionally, until mixture registers 300 degrees. Remove from heat.

4. Carefully stir in butter, salt, baking soda and vanilla. Working quickly, pour mixture onto prepared jelly roll pans and spread as thinly as possible. Cool pans of brittle completely on wire rack.

5. Break brittle into rough bite size pieces. It may be necessary to loosen some of the brittle from the bottom of the pan with a knife. Store tightly covered.