Peanut Brittle

Ingredients:
2 C. granulated sugar
1 C. light corn syrup
1/2 C. water
10 ounces raw Spanish peanuts
1/8 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 Tbs. unsalted butter

Directions:
1. Combine sugar, syrup and water in heavy pan. Stir over medium heat, cooking until the sugar dissolves. Cook to soft ball stage (234° F).

2. Add the peanuts and stir. Cook until brittle reaches hard crack stage (300° F), stirring frequently but not constantly. The sugar mixture should develop a golden brown color from the sugars caramelizing, and it needs the right balance of sitting and stirring to accomplish that. Do not allow the temperature to go over 300 as this can break down the sugar structure and leave it weak and spongy.

3. Remove from heat and add the salt, baking soda, vanilla, and butter. Stir until well blended. Your peanut brittle will change to a lighter butterscotch color. Spread onto a well buttered cookie sheet, working fast. Parchment paper sprayed with Pam works, but waxed paper does not work. Break into pieces and store in an airtight container.