Easy Peanut Brittle

Instructions:

1. Prepare your ingredients and equipment: Before you start cooking, make sure you have all your ingredients measured out and your equipment ready. You’ll need a heavy-bottomed saucepan, a wooden spoon or heatproof spatula, a candy thermometer, a baking sheet lined with parchment paper, and a silicone spatula.
2. Heat the sugar mixture: In the saucepan, combine the granulated sugar, light corn syrup, and water. Place the saucepan over medium heat and stir until the sugar is dissolved. Once the sugar has dissolved, stop stirring and let the mixture come to a boil.
3. Cook the sugar syrup: Insert the candy thermometer into the saucepan, making sure it doesn’t touch the bottom. Allow the sugar syrup to boil, without stirring, until it reaches 300°F (hard crack stage). This will take about 5-7 minutes. Meanwhile, keep a close eye on the mixture to prevent it from boiling over.
4. Add the peanuts and butter: Once the sugar syrup reaches 300°F, carefully stir in the roasted peanuts and unsalted butter. Continue cooking the mixture, stirring constantly, until it reaches 305°F (lightly golden brown). This should take another 2-3 minutes.
5. Incorporate vanilla extract and baking soda: Remove the saucepan from the heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up, so be careful not to burn yourself. Stir until the baking soda is fully incorporated and the mixture is foamy.
6. Spread the mixture onto the baking sheet: Immediately pour the hot peanut brittle mixture onto the prepared baking sheet. Use a silicone spatula to spread it out into an even layer, about ¼ inch thick. Work quickly as the mixture will begin to harden as it cools.
7. Cool and break into pieces: Allow the peanut brittle to cool completely at room temperature for about 30 minutes to 1 hour, or until it’s hardened. Once cooled, use your hands or a knife to break the brittle into bite-sized pieces.
8. Store the peanut brittle: Transfer the cooled peanut brittle to an airtight container, separating the layers with parchment paper to prevent sticking. It can be stored at room temperature for up to two weeks, although it’s unlikely to last that long!