This recipe is from Judy McCracken, long time Michigan friend. Judy says this is her never-fail best recipe for Peanut Brittle.

Judy's Peanut Brittle

2 c sugar
1 c light (white) Karo Syrup
1/2 c water
1 lb (2 c) raw peanuts

3 tsp baking soda
1 tsp vanilla

2 well-buttered cookie sheets

1. Bring the sugar, syrup, and water to a boil. Cook to hard ball stage (250-265° on your candy thermometer). When you drop a bit of the candy into ice water, it should form a hard ball.
2. Add the raw peanuts. Stir on medium-high heat for 12 minutes or until thick and light brown.
3. Add 3 tsp baking soda and 1 tsp vanilla quickly, and dump onto the two baking sheets.

When cool, break into desired sized pieces.