Lightly brush 1 tablespoon butter on a baking tray and set aside. Put baking soda, vanilla, and remaining butter into a small bowl. Put the pine nuts, sugar, salt, corn syrup, and water in a tall-sided pot over medium-high heat and bring to a boil. Allow the sugar crystals to dissolve. Using a candy thermometer to monitor the temperature, cook the sugar until the temperature reaches 296 degrees F. Remove from heat, quickly and carefully, stir in the baking soda, vanilla extract, and butter mixture. Cook's Note: the brittle will puff up. Stir the ingredients for about 30 seconds to incorporate. Immediately, pour the pine nut brittle onto the buttered baking tray. Allow the pine nut brittle to cool completely then break into pieces.
Recipe courtesy of Roger Mooking