Peanut Brittle Candy

Line a rimmed half sheet pan with parchment paper.

Prepare and measure out all the ingredients. It’s important to stir frequently and move quickly once the brittle reaches temperature, so have everything ready.

In a medium saucepan, fit with a candy thermometer, over medium heat, combine the granulated sugar, corn syrup and water. Stir occasionally until the mixture reaches 280ºF then add in the butter and peanuts. The mixture will get thicker and initially drop in temperature. Keep boiling until the temperature reaches 280-300ºF and is light golden, about 5 minutes.

Remove from the heat and immediately stir in the baking soda and vanilla extract. The mixture will bubble, foam, and be frothy.

Carefully pour the mixture onto the baking sheet, and use a rubber spatula to spread it into a thin, even layer. Allow the brittle to cool at room temperature for a few hours. Once cooled, break the candy into pieces. Store in an airtight container.