Grandpa Berardi's Peanut Brittle

2 cups granulated sugar

1 cup water

1 cup white (light) corn syrup

2 cups raw peanuts (or whatever nuts you prefer)

1/4 tsp kosher/sea salt

1 tsp butter 1/2 tsp vanilla

2 tsp baking soda

Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F) Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F). Remove from heat Add butter, vanilla & baking soda. Stir slightly. Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a  knife. When firm, turn out onto parchment. When cooled, break into pieces. Store in air tight container. notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.