1 1/2 C. sugar
1 C. water
3/4 C. light corn syrup
2 C. Spanish peanuts
2 tsp. butter
2 tsp. baking soda
1 tsp. vanilla
Heat sugar, water, and corn syrup over med high heat until it reaches 260*. Add peanuts and heat (High heat) until 295*F This is where you develop your golden color, so stir and check to be sure you aren't burning. Once your brittle is at 295* remove from heat, add butter, baking soda, and vanilla. It will foam up quite a bit, so be very careful. Spread mixture as thin as possible on a cookie sheet, or cooking-sprayed parchment paper. It will cool in about 15 minutes. This is a half batch recipe. It makes enough for 2 people. Do not place candy thermometer in sink right away; it will break. DO place pan in sink with hot soapy water; it will help dissolve the sugar.
