Peanut Brittle #2

Line a 9”x13” pan with parchment paper.

In a heavy saucepan, combine the sugar, corn syrup, water and salt. Bring to a boil over medium-high heat, stirring constantly until the sugar has dissolved. Dip a pastry brush in water and brush down the sides of the pan to prevent crystallization.

Clip a candy thermometer onto the saucepan, making sure the bulb of the thermometer is not touching the bottom of the saucepan. Cook, without stirring, until mixture reaches 238 degrees.

Pour in nuts and continue to cook stirring often to prevent the nuts from burning until the sugar is amber in color and it reaches 240 degrees F, about 15 Minutes.

Remove from heat and carefully add vanilla and baking soda. The mixture will foam up. Pour mixture into prepared pan and spread quickly with a well-greased, offset spatula.

Set aside to cool. Break into pieces and wrap in cellophane or pretty bags and store in an airtight container up to 1 month.