Macadamia Nut Brittle

Butter two cookie sheets. Place in warm oven. Mix sugar, corn syrup and water in a saucepan. Cook over med. heat, stirring occasionally, until syrup reaches the soft ball stage, 240 degrees on a candy thermometer. Stir in macadamia nuts and butter. Cook, stirring constantly, until thermometer reaches 300 degrees and syrup is brown in color. Remove from heat and stir in vanilla and baking soda. Pour half of the candy onto each cookie sheet and quickly spread about 1/4 inch thick. When cool, break into pieces and store in a tightly covered tin. Note: Warming the cookie sheets helps the candy to spread into thin layers.