1 1/2 cups sugar
1 cup light corn syrup (Karo)
1/3 cup water
1 tbsp. butter
1 1/2 cups salted peanuts
1 tsp. baking soda
1 tsp. vanilla

Measure the sugar, corn syrup and water into a 3-quart saucepan; stir until the sugar dissolves. Stir until the syrup comes to a boil, then put in a candy thermometer and boil mixture over high heat until the thermometer registers 280°F.

Reduce heat to low and add butter, then the salted peanuts, stirring rapidly all the while.

Note: If peanuts are not salted, add 1/2 teaspoon salt.

Cook and stir for 2 to 3 minutes, then stir occasionally until thermometer reaches 300°F.

Remove pan from heat. Add baking soda. Stir until mixture bubbles. Add the vanilla. Stir again and pour onto a large cookie sheet. Spread out thinly with a wooden spoon.

When cool enough to handle, stretch and pull to thin the brittle. You can pick it up and turn it over, stretching all the while.

When cool, break into pieces and store in an airtight container.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Gina G.