mom's peanut brittle

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 2/3 cup water
• 2/3 cup light corn syrup
• 2 tablespoons butter
• 1/2 cup raw spanish peanuts
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons water

Recipe

• generously butter a 12x18 inch cookie sheet. set aside.
• mix sugar, water, and corn syrup in a heavy skillet. stir well until it comes to a boil. cover and boil 3 minutes. continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees f (120 degrees c).
• stir in butter and peanuts. continue cooking until mixture turns a light brown color. remove from heat.
• mix together salt, vanilla, baking soda and water. combine this with syrup and nuts mixture. mix well, and fast.
• pour prepared cookie sheet. use back of buttered spoon to spread thinly and evenly. allow to cool, then break into pieces. store in airtight container in refrigerator.