Old-Fashioned Peanut Brittle

3 cups sugar
1 cup water
1 cup corn syrup
3 Tbls. butter
1-1 1/2 lbs raw peanuts, shelled
1 Tbls. vanilla extract
1 Tbls. + 1 tsp. baking soda

Set the oven to 200 F. Thoroughly butter 2 baking sheets and place in the oven to keep warm.

In a large saucepan, combine the sugar, water, and corn syrup. Prepare a bowl of ice water to test the syrup. Stir over medium-high heat until it reaches soft ball stage, about 15 minutes.

In a small bowl, stir together the vanilla extract and baking soda.

Add the peanuts and butter to the syrup. Stir constantly until it reaches brittle crack stage, about 20 minutes. Signs to look for: syrup spins a thin thread when dripping off the spoon, peanuts get roasted and brown, syrup turns amber colored, syrup audibly cracks when it hits the ice water. Taste test peanut flavor and candy texture after dropping into ice water.

When it reaches brittle crack stage, take out the baking sheets and place them on cooling racks on the counter or table. Quickly stir the vanilla and baking soda into the candy. It will foam up quite a bit. Stir it in thoroughly, but not too much, to preserve the bubbles. Immediately pour the candy onto the cookie sheets. Use a rubber spatula to spread it thinner, if desired (I like it thicker).

Let it cool completely. To check the hardness, try lifting it with a spatula. If it bends, it is still too soft.

Once it is totally brittle, break it into pieces with your hands.