Classic Homemade Peanut Brittle

Line a baking sheet with parchment paper or a silicone mat and set aside. Have all ingredients measured and ready to go before starting.

In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves completely.

Bring to a boil, then attach your candy thermometer and continue cooking without stirring until the mixture reaches 250°F (121°C).

Stir in peanuts and salt. Continue cooking, stirring occasionally, until the thermometer reads 300°F (149°C) and the mixture turns a golden amber color.

Remove from heat and quickly stir in butter and vanilla extract until fully incorporated.

Sprinkle baking soda over the mixture and stir vigorously. The mixture will foam up and become lighter in color.

Immediately pour onto the prepared baking sheet and spread to your desired thickness using a silicone spatula.

Allow the brittle to cool at room temperature for about 30-45 minutes until completely hardened.

Once cooled, break the brittle into pieces of desired size. Store in an airtight container with parchment paper between layers.