Nut Brittle

1 cup light corn syrup
2-1/4 cups sugar
1 cup water
2 cups chopped unsalted nuts
2 Tbsp. butter
3/4 tsp. salt
1/2 tsp. baking soda
2 tsp. vanilla

1.  Generously grease two 15-1/2x10-1/2x1-inch jelly roll pans.

2.  Combine corn syrup, sugar and water in medium-size heavy saucepan.  Stir to blend.  Bring to boiling over medium-high heat, stirring to dissolve sugar.  Lower heat to simmer; continue cooking, without stirring, until mixture registers 250 degrees on candy thermometer, about 10 minutes.

3.  Stir in nuts.  Continue cooking, stirring occasionally, until mixture registers 300 degrees .  Remove from heat. 

4.  Carefully stir in butter, salt, baking soda and vanilla.  Working quickly, pour mixture onto prepared jelly-roll pans and spread as thinly as possible.  Cool pans of brittle completely on wire rack.

5.  Break brittle into rough bite-size pieces.  It may be necessary to loosen some of the brittle from the bottom of the pan with a knife.  Store tightly covered.