• Butter (for the pan)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2 1/2 cups sugar
• 1/2 cup water
• 1/3 cup light corn syrup
• 1/4 cup ( 1/2 stick) unsalted butter, cut up
• 2 cups (about 10 ounces) roasted unsalted peanuts

1. Lightly butter an 11-by-16-inch jelly roll pan.

2. In a bowl, combine the baking soda, salt, and vanilla; set aside.

3. In a heavy-based saucepan, combine the sugar, water, corn syrup, and butter. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the butter melts. Turn the heat up and let the mixture bubble steadily, stirring occasionally, for 10 to 15 minutes or until it turns a deep golden brown (335 to 340 on a candy thermometer). Remove the pan from the heat and carefully stir in the vanilla mixture and peanuts - it will bubble up.

4. Immediately pour the mixture into the jelly roll pan. If necessary, use the wooden spoon to spread the mixture and flatten it. Set aside for 1 hour or until cool and hard.

5. Bend the ends of the pan to release the brittle (if necessary, run a large metal spatula under it to release it). Break the brittle into chunks. Store in an airtight container. Adapted from "Brittles, Barks, & Bonbons"