Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. (Note: Be very careful when you make this recipe as the syrup is dangerous if spilled on you.) Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees F.) on the candy thermometer. Add the peanuts and butter. Cook, stirring constantly, to the hard crack stage (300 degrees F.) on the candy thermometer. Remove from the heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam up.) Turn the mixture onto 2 greased baking sheets (Jelly roll pans work nicely). Spread out with a metal spatula as thin as possible. When the candy begins to set, loosen from the baking sheets. Turn the brittle over, then stretch and pull brittle as thin as possible using two forks. When completely cooled, break into pieces. Makes about 2 pounds of brittle.
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4|
|Calories from Fat: 294 (19%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 30.5mg||9 %|
|Sodium 2328.8mg||80 %|
|Potassium 291.1mg||8 %|
|Total Carbohydrate 325.6g||96 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 322.2g|
|Protein 10.2g||15 %|
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Calories per serving: 1575
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