3 cups Sugar
2 cups Water
3/4 cup Light Corn Syrup
1 tbsp. Baking Soda
4 cups Salted Roasted Peanuts (whole or coarsely chopped)
1 tsp. Vanilla Extract
2 tbsp. (1/4 Stick) Unsalted Butter
3/4 cup Dark Corn Syrup

1. Butter 2 heavy large baking sheets (if your cookie sheets are nonstick this is not necessary).

2. Stir first four ingredients in a heavy large saucepan over medium heat until sugar dissolves.

3. Increase heat to high and boil without stirring until candy thermometer registers 260°FF, about 40 minutes.

4. Reduce heat to medium-low. Mix in peanuts and butter and cook until candy thermometer registers 295°FF, stirring constantly, about 15 minutes.

5. Add baking soda and vanilla extract and stir briskly (mixture will foam up).

6. Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible as quickly as possible. Let stand until hard.

7. Break brittle into pieces. Store in airtight containers at room temperature. Stays for a month.