Peanut Brittle...TheLight and Crispy Kind!

If you like your brittle light and crispy, you've come to the right place!  There is a little secret that until now...has only been known to a very few of us...that's why it was called a secret recipe...;O)
BUT...now that you're here, I may as well tell it to you as long as you pinkie swear that it'll remain a secret...just saying...!
The secret??  After you are done pouring the red hot emulsion onto a lightly buttered 11 X 16 metal pan...Just tip the pan back and forth to get the hot brittle to run on it's own to the edges of the pan.  It doesn't need to reach the edges though...Just let IT do it's own thing....DO NOT SPREAD IT OUT ON THE PAN WITH ANY UTENSIL!!!  NOTHING!!  NADA!!  When you do that, it knocks out all the air bubbles and that's when you get that hard, jaw breaking texture!  If you're like me, you can't stand that...BUT...if you like the brittle hard...be my guest and spread it out on the pan with a spoon or spatula...

INGREDIENTS:

- 2 cups sugar
- 2 cups raw peanuts
- 1 cup white corn syrup
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 tablespoons unsalted butter INSTRUCTIONS:

Have EVERYTHING ready to go! You'll be going at top speed so have it all measured out and ready to pour in the pot!! 4 to 8 quart heavy pot Wooden spoon, long handled A buttered 10 X 15 metal pan Vanilla measured out into a small bowl Butter, just put into the bowl with the vanilla Baking Soda in a small bowl Peanuts, in a cereal bowl or 2 cup, measuring cup All ready? Go!

Combine the sugar, corn syrup and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat and bring to a boil. Continue to cook and bring to a temperature of 250 degrees. Use a candy thermometer to check the temperature. I like using a high-quality instant read thermometer, but a good candy thermometer fitted on your kettle will work as well.
Once the thermometer hits 250 degrees, add in your raw peanuts and butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts burn on the bottom. Bring mixture up to 310 degrees.

When the temp reaches 310 degrees, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.

Working quickly, pour into prepared 10x15 pan. DO NOT SPREAD IT!!!! Let it completely cool before breaking it up into pieces. Enjoy!!