Peanut butter – peanut brittle:
vegetable oil (for greasing the surface you are working on. but if you are like me, and own a Silpat, you don’t need it. )
1 cup sugar
1/2 cup light corn syrup (don’t ask me what the difference is between light and dark corn syrup, because I don’t know. My guess is that like brown sugar, it usually doesn’t make much difference, light or dark.)
1/2 cup water
1 cup chopped lightly salted dry roasted peanuts
1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Line rimmed baking sheets (also known as jelly-roll pan) with foil; brush with oil/lay out Silpat on pan.
Bring sugar, corn syrup and 1/4 cup of water to a boil in heavy medium sauce pan over medium high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared pan.
Spread out into 13×9 – inch rectangle. Be sure to work quickly, before it starts to set up.
Cool completely. Break or chop up as desired.