Molasses Walnut Brittle

Directions

1. 1
   Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
2. 2
   Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar thermometer (about 10 minutes).
3. 3
   Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
4. 4
   Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
5. 5
   Remove the saucepan from the heat and with a long-handled wooden spoon rapidly stir in the baking soda and vanilla.
6. 6
   Be careful; the mixture will bubble and foam.
7. 7
   Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
8. 8
   Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
9. 9
   Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
10. 10
    Let it cool completely (about 30 minutes), then break it into pieces with your hands.
11. 11
    In a tightly covered container, the brittle will keep for 1 week at room temperature.