Macadamia-Nut Brittle

Directions

1. 1
   Lightly butter a 10-by-15-inch jelly pan. Dissolve the baking soda in the vanilla extract; set aside.
2. 2
   In a large pot over medium-low heat, stir together the sugar, water, 6 tablespoons butter, the corn syrup, and salt until the sugar is dissolved and the butter is melted. Increase the heat and cook, stir occasionally with a heatproof spatula or wooden spoon, until the mixture turns a deep golden brown and measures about 335 degree F on a candy thermometer, 10 to 15 minutes. Remove from heat and carefully (the mixture will bubble up) stir in the vanilla mixture and nuts.
3. 3
   Immediately pour into the prepared pan. If necessary, use a spatula or wooden spoon to spread the mixture flat. Let stand at room temperature until cool and hard, about 1 hour.
4. 4
   Bend the ends of the pan to release the brittle and chop or break into chunks. Store in an airtight container in the refrigerator for up to 2 weeks.