1 cup sugar
1/2 cup light corn syrup
pinch of salt
1/4 cup water
1 cup nuts such as dry-roasted peanuts, cashews, hazelnuts, almonds or pecans
1 teaspoon vanilla extract
1/2 teaspoon baking soda

1.) Greese a small cookie sheet and oil an offset saptula - set aside

2.) In a heavy 2 quart saucepan, over medium heat, bring sugar, corn syprup, salt and water to a boil. Stir until sugar is dissolved. Cook, swirling the pan occasionally, until the mixture registers 280 F on a candy thermometer (I use our meat thermometer which works well too).

3.) Stir in nuts and continue to cook, stirring often so that the nuts don't burn. Cook until amber in color (as dark of a caramel as you like - careful not to burn it though...)

4.) Remove from heat and stir in vanilla extract and baking soda (the mixture will start to foam).

5.) Pour onto prepared baking sheet and immediately spread out with the oiled spatula

6.) Let cool completely

7.) Break brittle into pieces if desired; store in airtight container at room temperature up to 1 month

I made these in a small heavy duty cookie pan and wrapped with a bow and a hammer attached as Christmas gifts in 2006.