Peanut Brittle

Grease two large rimmed baking sheets with 2 teaspoons of butter each. Slip them into a preheated 200°F oven to keep warm while you make the candy—the warmth will make the brittle easier to spread before it sets. Editor’s Tip: Lining pans with parchment or a silicone baking mat can make cleanup even easier—just butter the surface lightly before pouring on the brittle.

In a large heavy saucepan, combine the sugar, corn syrup and 1 cup of water. Cook over medium heat, stirring constantly, until a candy thermometer reads 240° (the soft-ball stage). Editor’s Tip: We recommend testing your candy thermometer before each use by submerging it in a pot of boiling water. It should read 212°—if it’s off by a few degrees, adjust your candy temperatures up or down accordingly.

Cut the remaining 1/4 cup of butter into small cubes. Stir the butter, salt and peanuts into the syrup. Continue cooking and stirring constantly until the mixture reaches 300° (the hard-crack stage). Remove the pan from the heat. Editor’s Tip: If you don’t have a candy thermometer, test the mixture by dropping a small bit of the syrup into cold water—when it reaches 240°, it should form a soft ball that flattens when removed. At 300°, it’ll harden right away.

In a small bowl, mix the baking soda, 1 teaspoon of water and the vanilla extract. Carefully stir this mixture into the saucepan. Working quickly, pour half the brittle onto each prepared baking sheet. Use a buttered metal spatula to spread the brittle into a thin, even layer about 1/4-inch thick. Editor’s Tip: The candy will set up fast, but if it’s tough to spread, pop the baking sheets back into the warm oven for a minute or two to soften the mixture slightly.

Let the brittle cool completely in the pans. Once hardened, break it into pieces and transfer the pieces to an airtight container.