– Grease a baking tray. – Measure the peanuts in a bowl and keep it ready. Also measure the butter and vanilla in a small bowl and the baking soda in another small bowl.
– In a heavy bottom pan, combine the sugar, water and the corn syrup. – Heat it in medium flame until the sugar melts and the mixture starts to boil.
– Keep boiling the sugar until it starts to thicken. – Once the syrup reaches a soft ball stage, add the peanuts. The syrup should be able to hold its shape and not melt when dropped in water. If using a candy thermometer, it will be around 235 F.
Reduce the heat to medium low and keep stirring the mixture until it starts to thicken further and the syrup changes to light golden color.
– Turn off the flame and quickly add the butter, vanilla and baking soda. Stir well. – Once the mixtures foams up evenly and the butter has melted, quickly pour it onto the prepared baking sheet and spread as thin as possible.
Let the brittle cool down completely (at least an hour) and then break it into pieces and enjoy.