Peanut Brittle from Martha Stewart

1 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup cold water
Pinch of table salt
2 1/2 cups dry roasted peanuts
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil, for spatula

1. Combine the sugar, corn syrup, water and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Cook, swirling occasionally, until mixture reaches the soft-ball stage on a candy thermometer (238 degrees). Stir in the nuts; continue to cook, stirring often so the nuts do nut burn, until the mixture is golden amber in color.

2. Carefully stir in the vanilla and baking soda. The mixture will foam up in the pan.

3. Pour the mixture onto the prepared buttered baking sheet (I use a large Silpat) and quickly spread into a 1/2 inch thick layer with an oiled metal spatula (I use a Spoonula from WS). set the tray aside until completely cool.

4. Break brittle into pieces; store in an airtight container at room temperature up to 1 month.

Note: Can use any kind of nut in this brittle

Source:  Martha Stewart Living Magazine (Don't know what issue, sorry)

This is such a good recipe. The brittle is not "break your teeth hard" and tastes so good.