Peanut Brittle

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup (golden is fine or half golden and half white - would not use all white)
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts (I was only able to find them at Bulk Barn-called raw peanuts)

Use a candy thermometer - makes life so much easier!

Heat oven to 200ºF. 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. (Have parchment paper sprayed with Pam ready to place on cookie sheets)
Mix baking soda, 1 teaspoon water and the vanilla; reserve.
Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. (just an fyi - takes quite a bit of time to reach 240)
Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour candy mixture onto each cookie sheets; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

(If you want this to be exactly like Mom/Granny's use half the amount of peanuts but it is awesome with lots) I also suggest making a double recipe for the amount of time it takes to make and cause it is awesome! :-)