2 cups granulated sugar
½ cup light corn syrup
½ cup water
6 tablespoons unsalted butter, cubed
½ teaspoon baking soda
1 ½ cups roasted peanuts
- Line a lipped baking sheet with foil and spray it with non-stick spray. Set it aside.
- In a medium saucepan, I add the sugar, corn syrup, and water. I attach the candy thermometer to the pan, ensuring it touches the mixture but not the bottom of the pan. I bring the mixture to a boil over medium heat and then continue boiling until it turns golden brown and reaches 340 degrees, which typically takes about 15 minutes.
- I remove the pan from the heat and quickly stir in the butter and baking soda until smooth. Then, I stir in the peanuts until evenly distributed.
- I pour the mixture onto the prepared baking sheet and spread it evenly with a silicone spoon, working quickly as it starts to set.
- I let it harden at room temperature for about 30 minutes and then break it up into pieces.
- I use a candy thermometer to ensure the sugar mixture reaches 340 degrees. I hook the thermometer to the side of the pan so it touches the mixture but not the bottom of the pan.
- I store the peanut brittle in an airtight container.