Coat a wooden spoon, the insides of
a medium sized saucepan, and a
9x13" cake pan or cookie sheet with PAM.
Set aside. Add the sugar, corn syrup,
vanilla, and water into the saucepan and
bring to a boil over medium heat.
Stir only enough to dissolve the sugar.
Cover and let boil another 3 minutes.
Remove the cover and use a pastry brush
Dipped in cool water to "wash down"
the sides of the saucepan.
Continue to boil stirring only enough
to keep the mixture from scorching
until the boiling point reaches 280°F
(soft-crack stage). Remove from the heat,
add the butter, stirring until melted,
then return to the stove top.
The syrup may become a golden color.

Continue to boil stirring only enough
to keep the mixture from scorching
until the boiling point reaches 293-295°F
(hard-crack stage). Remove from the heat,
stir in half of the baking soda
(the mixture will foam).
When completely mixed, add the second half
of the baking soda. Add the peanuts to
the hot mixture and stir. Immediately pour
onto the prepared cookie sheet and let cool.

When cool enough to handle, lift the
the brittle and turn over. Return to
the sheet and let cool to room temperature.
Fragment into pieces.