Making my GRANDMA'S PEANUT BRITTLE is one of my favorite holiday traditions. This classic treat of salty-sweet perfection, is surprisingly easy to make.
Butter a larger sided cooking sheet
Over medium heat bring to a boil sugar, corn syrup, water and 2 tablespoons of butter. Using a candy thermometer cook until it reaches 240 degrees. Add Spanish peanuts and cook until thermometer reaches 290 degrees.
Note: I like to remove mine around 280-285, this is where I like the coloring and the crunch but my Grandma likes 290.
Remove from heat and quickly stir in baking soda, salt and vanilla. Pour immediately into buttered pan, and tilt the pan so that the brittle covers the entire pan corner to corner. DO NOT use a knife to push it around, your brittle will not look as nice.