A peanut brittle recipe from Betty Crocker uses 1 1/2 teaspoons of baking soda, 1 teaspoon of vanilla, 1 1/2 cups of sugar, 1 cup of corn syrup and 3 tablespoons of butter, as well as 1 pound of unroasted shelled peanuts and water. The recipe makes old-fashioned peanut brittle.
Butter two 15 1/2-by-12-inch cookie sheets, and place them in an oven heated to 200 degrees Fahrenheit. In a small bowl, mix the baking soda and vanilla with 1 teaspoon of water. Mix the sugar, corn syrup and 1 cup of water in a 3-quart saucepan. Cook the mixture over medium heat, and stir occasionally until the thermometer reaches 240 degrees. Stir in the butter and peanuts, and cook to 300 degrees while continually stirring. Remove the pan from the heat, and immediately stir in the baking soda until the mixture is light and foamy.
Pour half of the mixture onto each cookie sheet so that the candy is 1/4-inch thick, and let it cool for at least one hour. Break the hardened brittle into pieces, and store them in a covered container. The total time to make this recipe is one hour and 45 minutes, and it yields 72 servings.