Peanut Brittle

This is a recipe I received at cooking school.  I never used to like peanut brittle until I tried this recipe.  The secret is the combination of not overcooking and baking powder.

•  14 ounces granulated sugar
• 6 ounces water
• 10 ounces glucose (or light corn syrup)
• 1 pound peanuts (raw)
• 1/4 ounces salt
• 1 ounces unsalted butter
• 1/4 ounces vanilla extract
• 1/8 ounces baking soda

1. Bring water, sugar and glucose to a boil stirring constantly.
2. Clean the sides of the pan at the boil.
3. Cook to 240°F without stirring.
4. Add peanuts and salt ad stir over a high heat until it reaches 310°F.
5. Remove from heat immediately and quickly stir in butter and vanilla.
6. Stir in the baking soda and mix until well incorporated.
7. Pour onto a lightly oiled marble or cool surface.
8. Let cool slightly and then stretch to achieve some thinness.
9. Cool completely and break into pieces.

 Variation:

For a slightly different flavor remove from heat at 305°F.  This will give more of a toffee taste to your peanut brittle.