Classic, buttery peanut brittle with a light crunch, perfect for Christmas gift giving. A candy thermometer makes this foolproof, but you can use the water test if needed.
Prep. Line an 11x15-inch baking sheet with parchment paper and set aside.
First cook. In a heavy 3–4 quart pan, stir together sugar, corn syrup, water, and salt. Cook over medium heat until mixture reaches 250°F, about 20–25 minutes.
Add peanuts, cook again. Stir in peanuts and continue cooking until the mixture reaches 300°F (hard crack stage), about 8–10 minutes.
Pourand spread. Remove from heat. Quickly stir in butter, vanilla, and baking soda until combined. Immediately pour onto the prepared baking sheet and spread into an even layer.
Cool and break. Let cool at room temperature for 1 hour. Break into pieces and store in an airtight container.
Notes
Have all ingredients measured before you begin: the mixture sets quickly.Use raw peanuts so they don’t overcook.Store at room temperature in an airtight container for up to 2–3 weeks.