Four-Nut Brittle 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1/2 cup salted peanuts 1/2 cup coarsely chopped almonds 1/2 cup coarsely chopped pecans 1/2 cup coarsely chopped walnuts 1/4 cup butter or margarine 2 teaspoons baking soda 1 1/2 teaspoons vanilla extract Adjust candy thermometer for high altitude. Butter sides of large, heavy saucepan. Add sugar, corn syrup and water; bring to boil, stirring constantly. Stir over medium-low heat until candy thermometer reads 238 degrees F (sea level). Stir in nuts and butter. Cook on medium to 300 degrees F (sea level) on the candy thermometer. Remove from heat; vigorously stir in baking soda and vanilla extract until well blended. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a wooden spoon. Cool completely; break into pieces. Store in airtight container with wax paper between layers. Nutrition data, per 1-ounce serving: Calories 220 (39 percent from fat); fat 9.5 g (sat 2.2 g, mono 4.2 g, poly 2.7 g); protein 3 g; carbohydrates 34 g; fiber 1.12 g; cholesterol 7 mg; sodium 187 mg; calcium 16 mg