It's very important to have all ingredients measured and ready to go. Also have a large sheet pan (approx. 13" x 17") lined with parchment paper. Set aside.

• In a large deep sauce pan (3-5 quart) add sugar and water. Stir well until combined. Stir in corn syrup. Place candy thermometer on pan. (Make sure the bottom tip of thermometer is not all the way on the bottom of pan.)
• Turn burner onto medium heat. Stir mixture until it comes to a light boil. (This will take some time.)
• Continue to stir occasionally until the temperature reaches 250 degrees. (Again this will take some time. Be patient.)
• Once the temperature reaches 250 degrees, add in the peanuts and stirred to coat. Then stir in the butter and vanilla. Continue to stir until temperature reaches 300 degrees.
• Once temperature reaches 300 degrees, turn off heat. Add in baking soda and stir. Mixture will get foamy.
• Immediately pour peanut mixture onto the prepared baking pan and start spreading the mixture very thin and evenly with a knife. (You have to move fast on this step as the candy will harden quickly.)
• Allow to cool completely, about 30 minutes.
• Brittle should be hard and cool. Break the peanut brittle into large pieces.
• Peanut Brittle can be stored in an air tight container for 6 weeks. (Refrigerating the Brittle will cause it to soften up.) Freeze up to 3 months.