1.  Prepare pan for pouring up brittle: 
     Turn a large cookie sheet upside-down and butter the bottom, generously.

2.  Prepare and set aside: 
     1/2 teaspoon butter
     1/2 teaspoon vanilla
     1/2 teaspoon baking soda

3.  In a heavy skillet*, combine:
     1 cup sugar
     1 cup raw peanuts
     1/2 cup corn syrup
     dash of salt

     Cook the above 4 ingredients (from #3) over high heat, stirring constantly until peanuts pop and syrup turns a light amber. 

     At this point, remove skillet from heat and quickly add the 3 ingredients from #2 that were set aside.  Stir quickly and constantly.  The liquid brittle will sizzle and foam.

     Pour the liquid brittle over the buttered cookie sheet bottom in an even layer.

     Allow to cool just long enough to begin handling (pulling**) without burning fingers. 

     Using a buttered fork, begin pulling the hardening brittle from the cooling edges. Work your way around the slab of brittle until all has been pulled off the buttered cookie sheet. 

     It usually takes about 4 dinner plates to hold the pulled off pieces. 

     Allow to completely cool before placing the brittle in an airtight container.

    *Don't use a black iron skillet because you need to be able to see the syrup turning amber-colored.

  **By pulling the brittle off the buttered cookie sheet, it cools in a thin layer that is satiny-golden in color and much easier to eat. It is thin and crunchy, not thick and hard like normal brittle that you can buy over the counter.