Peanut Brittle

Ingredients:

3 cups shelled raw peanuts
3 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 cup butter (1 stick), cute in small cubes
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

1. Butter a 8 x 8 inch baking pan with sides. Set aside.

2. In a heavy bottom 4-quart sauce pan, over medium-heat, add sugar, corn syrup and water. Bring mixture a boil, attach candy thermometer, continue to stir (large wooden spoon works best for stirring) until thermometer reaches 240  F. (7-8 minutes). Stir in peanuts and continue cooking and stirring until candy thermometer reaches 295  F. (an additional 13-14 minutes).

3. Remove from heat (CAUTION...VERY HOT) and immediately add cubed butter, salt, soda and vanilla. Stir until butter has melted into hot mixture (1 minutes), quickly pour the brittle in prepared buttered baking pan. Spread out corner to corner with back of spoon. Cool on cooling rack (about 1 hour).

4. When brittle is completely cooled, break candy into desired pieces.

TIPS: Store in an airtight container. Will keep up to 1 month or longer.