Old-Fashioned Peanut Brittle

I imagine this peanut brittle is very good but I've now burned the sugar base two times. The first time was completely my fault as I left the room while the sugar was boiling. The second time, I should have trusted my instincts more than the thermometer as by the time the sugar reached 135 it was too dark.

I'll try again another time making sure to remove the sugar from the heat when the thermometer approaches 130.

Edited to add: The third time was the charm. I took the sugar off the heat once it was just a little lighter than peanut brittle ought to be (the vanilla makes it a bit darker). The peanut brittle was delicious and I successfully made three batches to give away as gifts.

I'm keeping my review at 3 stars because the peanut brittle is good but the recipe itself is faulty. If you keep cooking to 135 you will definitely burn the sugar.