Ingredients
½ cup peanut butter, toasted cashew butter or toasted almond butter
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sugar
1 cup light corn syrup
2 tablespoons water
1 ½ cups raw peanuts, cashews or unblanched almonds
½ cup butter or margarine
Directions
Melt peanut butter in top of double boiler over medium heat, stirring constantly. Reduce heat to low. Let stand, stirring occasionally.
Lightly grease 16 x 14-inch or very large baking sheet. Set aside. Blend baking soda and vanilla in small bowl until smooth.
Combine sugar, corn syrup and water in saucepan. Bring to a boil over medium-high heat, stirring constantly. Add nuts and butter. Return to a boil, stirring constantly. Reduce heat to medium. Boil until temperature registers 280F on candy thermometer, stirring constantly.
Remove saucepan from heat. Stir in peanut butter until well blended. Stir in vanilla mixture until well blended. Stir in vanilla mixture until well blended. Immediately pour mixture evenly over prepared baking sheet.
Quickly roll out brittle as thin as possible with buttered rolling pin. Cool completely on baking sheet. Break into pieces. Store tightly covered at room temperature for up to 1 week.
Makes about 1 ½ pounds.