Peanut Brittle

3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
3 cups Spanish salted roasted peanuts
3 tablespoons butter
1 tablespoon baking soda
1 teaspoon vanilla

Butter 2 half sheet pans and line each with a fiberlux.  Heat oven to 300° place sheets in oven to keep warm. Stir the sugar and water in heavy large saucepan over medium heat until sugar dissolves, stir in the dark and light corn syrup.  Increase heat to high and bring to a boil without stirring until candy thermometer registers 260°, about 20 -25 minutes. Reduce heat to medium. Mix in peanuts and butter and cook until thermometer registers 295°, stirring often, about 5-7 minutes.  Remove the baking sheets from the oven. Add baking soda and vanilla  to the peanut mixture and stir quickly, mixture will be foamy and creamy colored. Immediately pour out onto prepared baking sheets, dividing evenly.  With a buttered off set spatula spread out brittle as thinly as possible. Return to the oven and bake 3-4 minutes to spread out and relax.  Remove and let stand until cold and hard. Break into pieces. Store in airtight containers at room temperature.   Makes about 3  pounds.