|Peanuts||2 Cup (32 tbs), blanched|
|Sugar||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
Warm peanuts in a large, heavy skillet over low heat 5-7 minutes, shaking skillet occasionally; keep warm while making brittle.
Mix sugar, water, and corn syrup in a large, heavy saucepan; insert candy thermometer.
Set over high heat and heat, stirring, until sugar dissolves, then heat, uncovered, without stirring but moving a wooden spoon back and forth across bottom of pan occasionally to prevent scorching.
When thermometer reaches 310° F. or a little hot syrup dropped in ice water turns brittle, remove from heat, add peanuts, soda, and vanilla, and mix just to blend.
Let bubbles subside, pour out as thin as possible on buttered baking sheets, spreading mixture with a buttered spatula.
For extra-thin brittle: Cool until easy to handle, then pull out and stretch with buttered ringers.
When brittle is cold, crack into bite-size pieces.