Peanut Brittle Recipe

Line one (18x13-inch) baking sheet with baking parchment paper (NOT wax paper), silicone baking liner, or butter pan very well. Set aside. Read through the notes below before proceeding.

In a medium heavy saucepan combine sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved.

Insert candy thermometer, being careful not to let it touch the bottom of the pan.

Add butter; continue cooking, stirring occasionally.

When candy thermometer reaches 280-degrees F, stir in salt, vanilla extract and peanuts; continue cooking, stirring constantly. Be careful as the additions will cause mixture to bubble up.

When candy thermometer reaches 300-degrees F, remove pan from heat and stir in baking soda. Be careful as baking soda will cause mixture to foam up.

Quickly and carefully pour mixture onto prepared baking sheet. Using a rubber spatula, quickly spread brittle evenly across baking sheet. Allow to cool.

Once brittle has completely cooled, break into pieces, and store in air-tight containers for up to 2 weeks.