Andy's Old-Fashioned Peanut Brittle

Makes about 3 ½ pounds.

Ingredients:

3 cups sugar
2 cups water
¾ cup light corn syrup
¾ cup dark corn syrup
4 cups coarsely chopped, salted, roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoons baking soda
1 teaspoons vanilla extract

Preparation:

Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy, large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260 F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295 F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Andrew Revak prepared this for Revak Christmas Cookie Exchange 2007/2008
From epicurious.com BonAppetit magazine/ November 1992 By Lisa Mayfield: Raleigh, North Carolina