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iPistachio Brittle

2 cups sugar
½ cup water
1 cup light corn syrup
2 and ½ cups shelled pistachios
2T sweet butter
2t vanilla
2t baking soda

Using half the butter, grease a 4 quart heavy sauce pan and a standard sized jelly roll or cookie pan, no bigger than 11 x 18, that has a short lip on the sides.
In the pan, place the sugar, water and syrup and bring to a boil, stirring.
Cook at a moderate boil, stirring occasionally, until the mixture reads 230 degrees on a candy thermometer.
Add the nuts and cook until the temperature reaches 300-305 degrees.
Pull from the heat.
Add the vanilla and remaining butter, sprinkle the baking soda over the mixture and stir until the mixture is no longer ‘fluffy’.
Pour the hot batter immediately onto the cookie sheet, spreading with a no-stick spatula or greased spoon.
Cool on a rack, crack and pack as you like in a container that offers a low humidity environment.