3 Cups sugar
2 Cups water
3/4 Cups light corn syrup
3/4 Cup dark corn syrup
4 Cups coarsely chopped salted peanuts
2 Tablespoons (1/4 stick) unsalted butter
1 Tablespoon baking soda
1 Teaspoon vanilla extract
Butter 2 large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer reaches 260 degrees, about 40 minutes. Reduce heat to medium low. Mix in peanuts and butter and cook until thermometer reaches 295 degrees, stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly. (Mixture will foam up.) Immediately pour onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard. Break brittle into pieces. Store in airtight containers at room temperature. Can be prepared one month ahead.
Tip: Good with hot and spicy peanuts!
This is a light airy crispy brittle, that is not hard to make. This can be made ahead of the holidays and frozen.