Preparation Steps

• Grease a baking sheet with butter or line with parchment paper. Set aside.
• In a medium saucepan, combine sugar, corn syrup, and water. Stir until the sugar is dissolved.
• Bring the mixture to a boil over medium heat. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup but not touching the bottom.
• Cook the syrup, stirring occasionally, until it reaches 300°F (149°C) on the candy thermometer (hard crack stage).
• Remove the saucepan from the heat. Stir in the butter, vanilla extract, and baking soda. The mixture will foam up.
• Quickly stir in the roasted peanuts until they are well coated.
• Pour the peanut mixture onto the prepared baking sheet and spread it into a thin, even layer using a greased spatula or spoon.
• Let the peanut brittle cool completely on the baking sheet. Once cool, break it into pieces.