Brazilian Peanut Brittle (Pé de Moleque)

Directions

1. 1
   Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside.
2. 2
   Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat (large burner), stirring slowly and constantly with a wooden spoon for about 3 minutes. As soon as the butter is completely melted and the mixture reaches a pale yellow color, add the peanuts and reduce the heat to medium-low.Cook for 13-15 minutes, stirring constantly or until caramel has thickened and peanuts stick onto each other -- as opposed to falling immediately off the lifted wooden spoon.
3. 3
   Remove mixture from heat and stir in both the vanilla and baking soda until obtaining a homogeneous mixture.
4. 4
   Pour mixture immediately onto the greased baking sheet.
5. 5
   Place a sheet of parchment paper on top and spread the brittle thin using a rolling pan. Be careful to not get burned.
6. 6
   Let the peanut brittle cool completely at room temperature before breaking into 2-inch pieces with your hands. Enjoy!STORAGE: Store in a large Ziploc bag or an airtight container in a cool place for up to 2-3 weeks.