Spread nuts out on tray and warm in oven. Brings out flavor plus lengthens time you can work with it after pouring out. Also get pan, silicone mat and oiled forks ready.

In a large saucepan, combine the sugar, water and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally until 240 degrees. Add butter carefully and continue to cook until 300° on a candy thermometer, but no higher than 305 or its impossible to spread out.

Remove sugar mixture from the heat and carefully stir in the baking soda then the vanilla. The mixture will bubble. Stir in the warm nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using 2 oiled forks, spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes.

Break the brittle into large shards.

Note: Original recipe called for 6 oz nuts, 1/4 tsp baking soda to 1 cup sugar, etc. Didnt puff up as much as I hoped. Also seemed too much nuts to brittle ratio. Next test try less nuts and more baking soda.