Instructions: Butter large cookie sheet (preferably nonstick) and set it aside.

Alternatively, butter a large marble slab. If you have a marble or granite counter, by all means use it. Simply clean it, then generously butter it.

Combine water, sugar, corn syrup and salt in heavy medium saucepan.

Place pan over medium heat and stir until sugar is completely dissolved and syrup comes to a boil.

Clip a candy thermometer to the inside of the pan and cook, without stirring, until syrup reaches 300 degrees.

Stir in nuts, butter, vanilla and baking soda. Be careful: The mixture will foam and rise.

When foaming subsides, pour hot candy onto cookie sheet or buttered marble slab. Pour it as thinly as possible, but dont spread the hot candy. After a few minutes, run a long, thin buttered spatula or knife under the candy to make sure its not sticking.

While candy is still quite warm, start pulling the brittle. Grab edges and stretch out the brittle. Pull it thin enough (about 1/4 inch) to keep the nuts in one layer, if possible. Alternatively, use 2 buttered forks to help you pull and stretch the brittle.

As you pull, pieces of the brittle may break and holes may form.

Thats OK - youre going to break it into pieces later on, anyway.

The brittle will become harder to pull as it cools, and will quickly become impossible to stretch without breaking. At this point, allow the brittle to cool completely, about 1 hour. Using your hands, break the brittle into small, irregular pieces about the size of a credit card. Store brittle in an airtight container at room temperature for up to a month.

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