Chocolate Walnut Brittle

With spray, coat 2 baking sheets.

In a large saucepan, mix sugar, syrup and the water. Cover and set over high heat, bringing it to a boil. Add butter, stirring to melt.

Insert candy thermometer in sugar mixture, attaching to side of saucepan. Over medium-high heat, cook, without stirring, 15 to 20 minutes, until 305 degrees F on the thermometer.

Gradually stir in chocolate, then nuts, keeping mixture boiling. Remove from heat and add vanilla. Sprinkle baking soda over top. Beat vigorously for 15 seconds, being careful not to spatter.

Immediately pour onto prepared sheets and spread with metal spatula as thinly as possible. Let cool.

Break into pieces. Store in airtight container at cool room temperature up to 6 weeks.