Peanut Brittle

Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.

Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda). Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved. If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)

Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer). Cook, without stirring , for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.

When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using). Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.

Spread the brittle evenly across the pan using a heatproof spatula.

Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun, and safer as you have more control over the pieces you're breaking). Did you love the recipe? Give us some stars and leave a comment below!