Peanut Brittle

Directions

Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts. Measure out the peanuts in a medium sized bowl, the baking soda and salt into a small bowl, and the vanilla in another small bowl.

Place the sugar, corn syrup, butter and water in a medium saucepan at least 3 quarts in size . Attach a candy thermometer to the side . Turn the heat on high and gently stir with 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. . Cook, without stirring, for 8 to 12 minutes until the mixture reaches the color of golden caramel , about 340 degrees F.

When the caramel has reached the right color/temperature, remove from heat and remove thermometer . Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam. in the peanuts, then immediately pour onto the prepared baking sheet. 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 .