Peanut brittle

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a medium saucepan, combine sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves.
3. Increase the heat to medium-high and bring the mixture to a boil. Do not stir once it starts boiling. Cook until the mixture reaches a light amber color and registers 300°F (150°C) on a candy thermometer, about 10-15 minutes.
4. Remove from heat and immediately stir in the peanuts, butter, and vanilla extract until well combined.
5. Quickly stir in the baking soda. The mixture will foam up. Immediately pour the mixture onto the prepared baking sheet.
6. Using a spatula, spread the brittle into a thin layer as quickly as possible before it hardens.
7. Let the brittle cool completely at room temperature until it is hard and set, about 30 minutes.
8. Break the brittle into pieces by hand or using a sharp knife.
9. Store the peanut brittle in an airtight container at room temperature for up to 2 weeks.