Ingredients:
1 cup granulated sugar
1/2 cup water
1/2 cup light corn syrup
8 ounces lightly salted Spanish peanuts
2 teaspoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
Butter cookie sheet. Bring sugar, water and syrup to boil in heavy-bottomed saucepan over medium-high heat, stirring until sugar dissolves. Cook without stirring until syrup is golden brown, 10 to 12 minutes. Remove from heat.

Stir in peanuts, butter, vanilla and baking soda. Pour onto cookie sheet and pull brittle to edges with two forks. Brittle will be very hot so be careful! Break into pieces.