INSTRUCTIONS

• Line a large baking sheet with parchment paper.  This makes clean up a snap.  You can also butter it well, but we prefer the parchment paper.
• In a large, heavy bottomed pan, combine the sugar, corn syrup, and water and bring to a boil over medium heat.  Stir occasionally.  The water will boil at 212* and then continue to cook, stirring frequently until the temperature reaches 280 degrees F on a candy thermometer.  This can take a bit of time, don't put on high heat as that can scortch the sugar mixture.  It took about 10 minutes in our test kitchen.
• Add the butter and XL Jar of Kuhlman Cellars Herbed Almonds and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300 degrees F.  Note:  when you put the butter and almonds in, the temperature will fall, just keep stirring and it will gradually rise.  The volume will increase with the butter and almonds.
• When the candy reaches 300 degrees F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine.  Use more of a strong whipping action on the mixture to ensure good dispersion of the baking soda, which is a key ingredient to the final brittle texture.
• Immediately pour the hot brittle mixture onto the prepared baking sheet, then and use a heavy spoon, spatula or fork to spread the entire pan from corner to corner with even thickness.  
• Be sure to take your saucepan and immediately soak it in hot water, otherwise the leftover parts will be a challenge to scrub off later.  Trust us on this.
• Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces.  We put the baking sheet in the fridge or freezer to help cool it down.  CAUTION:  the pan will be very hot and you will burn yourself if not careful!. 
• Store in an airtight container for up to 1 week.