Peanut Brittle

I learned to make peanut brittle during my second year of college from the girls next door. I know it was a ‘winter months’ activity, because I remember putting the cookie sheets on the snow banks to cool faster.

1½ tsp. baking soda
1 tsp. water
1 tsp. vanilla
1½ c. sugar
1 c. water
1 c. light corn syrup
3 T. butter
12 oz. raw Spanish peanuts

Butter two cookie sheets. Mix baking soda, 1 tsp. water, and vanilla; set aside. Mix sugar, 1 c. water, and corn syrup in a
3-quart saucepan. Cook over medium heat, stirring occasionally until it reaches 240°. Stir in butter and peanuts. Stir constantly until mixture reaches 300°. Immediately remove from heat, stir in baking soda, water, and vanilla mixture. Working quickly, pour half of the candy mixture onto each cookie sheet and spread to ¼ inch thick. Cool and break into pieces.