Bring first 4 ingredients to a boil in a deep pot over high heat, stirring constantly until sugar dissolves. Boil mixture until a candy thermometer registers 300°. Remove from heat. (If you don't have a candy thermometer, drop a bit of the mixture into a glass of ice water to test the temperature. If it hardens, you're all set.) Carefully stir in baking soda and remaining ingredients. (Mixture will fluff up.) Spread mixture onto a well-buttered baking sheet, and cool completely (about 1 hour). Break into pieces, and store cooled brittle in an airtight container in a cool, dry place up to 1 week.
Recipe adapted from Soul Food Love, copyright 2015 by Alice Randall and Caroline Randall Williams. To be published by Clarkson Potter, Feb. 3, 2015.