Peanut Brittle - cooking recipe

Ingredients

1 1/2 c. sugar
1/4 c. water
1/2 c. white Karo syrup
2 c. raw peanuts
pinch of salt
2 tsp. vanilla
2 Tbsp. butter
1 1/2 tsp. baking soda

Preparation

Measure 1/4 cup water and 1/2 cup syrup in measuring cup (put water in cup first). Pour 1 1/2 cups sugar along with water and syrup in a large iron skillet and mix well. Bring to a boil on high and then reduce heat to medium-high and add the peanuts and pinch of salt. Bring back to a boil and cook on medium-high heat (keep it stirred or it will burn) until syrup turns a reddish brown or peanuts pop (about 10 to 12 minutes). Add the vanilla and butter and stir well, then add the soda (this is the last item to add), stirring quickly, then pour into a large shallow 4-sided buttered cookie sheet. Spread mixture over evenly in pan and make sure air bubbles are out. Ensure that you have the cookie sheet ready when mixture is ready to pour or it will overcook. After it has cooled for about 30 minutes or when you can twist the sheet and it pops out, it is ready to break into pieces and put in a covered jar.