Patty Saveurs

Make the peanut brittle:

Lightly spray or butter a large baking sheet

Have ready the baking soda, vanilla extract, and butter, set aside

In a medium sized saucepan (do not use a small pan) over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon or heatproof spatula

Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals

Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan

Cook until the syrup reaches 296°F (147°C) (hard crack stage), stirring occasionally to prevent the peanuts from sticking to the bottom of the pan

Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds)

Immediately pour the brittle onto your baking sheet

If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling the brittle, working your way around the entire mass. DO NOT TOUCH it with your bare hands

Presentation and conservation:

Let the brittle completely cool and then break into pieces

Store in an airtight container to prevent the brittle from becoming sticky

Store at room temperature or in the refrigerator for up to two weeks