Recipe Notes Makes 3 pounds.
¾ cup butter, divided
1 tablespoon baking soda
1 tablespoon salt
3 cups granulated sugar
1 cup light corn syrup
½ cup water
1 tablespoon pure vanilla extract
3 cups raw peanuts, shelled
Generously coat a rimmed 12″ x 17″ baking sheet with ¼ cup of the butter; set aside.
Measure the vanilla into a small prep bowl. Combine the baking soda and salt in another small bowl; set aside.
In a large saucepan, combine the sugar, corn syrup, and water and bring mixture to a boil.
Attach a candy thermometer to the pan and cook over medium-high heat until the syrup reaches 240°F.
Stir in the peanuts and continue cooking and stirring until the candy reaches 300°F.
Immediately remove from the heat and quickly add the vanilla, baking soda and salt, and remaining butter. Stir until the butter melts.
Quickly pour the candy onto the prepared baking sheet, spreading the mixture evenly.
When the brittle has completely cooled, break into pieces.
Store in an airtight container.