Old-Fashioned Peanut Brittle

340g (12oz) Raw Peanuts or Raw Cashews, coarsely chopped
170g (6oz) Sugar
170g (6oz) Light Syrup
60ml (2fl oz) Water
3 tbsp Butter, at room temperature
2 tsp Vanilla Essence
1 tsp Baking Powder

Butter a large baking tray; set aside.
In a large heavy bottomed saucepan, combine the sugar, syrup, water, and butter.
Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
(Try to avoid splashing mixture onto side of the pan.)
Boil for 3 minutes.
Cook over moderate heat, stirring occasionally, to 114 - 118°C (238 - 245°F) on sugar thermometer, soft-ball stage.
See: Sugar boiling basics
Add the nuts.
Cook over moderate heat, stirring constantly, to 300° on sugar thermometer, hard-crack stage (10 to 15 minutes).
Be careful that the mixture does not burn.
Remove the pan from heat.
Quickly stir in vanilla and baking powder into the hot mixture, stirring constantly until light and foamy.
Immediately pour and spread mixture onto the baking sheet.
With 2 forks, lift and pull into a rectangle.
Pull gently to avoid tearing.
Cool completely on wire rack.
Break into pieces.

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Old-Fashioned Peanut Brittle

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