This is one of my favorite candy treats, though I like the brittle more than the peanuts. And please set aside the time taken to make this recipe, stepping away may cause burning. Also please ensure you have a candy thermometer.
1 tsp. Water
1 1/2 tsp. Baking Soda
1 tsp. Vanilla
1 1/2C Sugar
1 C Water
1 C Light Corn Syrup
3 T Butter
1 3/4-2 C Roasted Peanuts (I like the salted ones best)
Butter for greasing pans
-Lightly butter 2 15X12 inch cookie sheets (you want the ones with sides), place in oven to keep them warm, I keep mine on the warm setting of my oven.
-In small bowl combine water, baking soda and vanilla. Set aside.
-In medium-large pot, combine 1 C water, sugar and corn syrup. Cook over medium for about 25 minutes, storing occasionally until mixture reach 240 degrees on a candy thermometer. Stir in butter and peanuts.
-Cook over medium for about 13 minutes or until it reaches 300 degrees. Remove from heat and quickly stir in baking soda mixture. Note that the mixture will bubble almost foam and it will basically double in size.
-Quickly pour 1/2 the mixture into the warmed pans. Spread out brittle as best as possible to make it about 1/4 inch thick. Do this with the other pan and remaining mixture.
-Set pans aside and allow them to cool completely. Break brittle into pieces. There is no true size for the pieces, since the finished product will occasionally break as it chooses rather than how you want it to.
-Store in airtight container, good about 2 weeks. Enjoy!