Peanut Brittle

1. Line a large baking sheet with parchment paper or a silicone mat and have all your ingredients measured and within reach, because the final steps move quickly.
2. In a heavy saucepan combine the sugar, corn syrup, water and salt, then cook over medium heat, stirring until the sugar dissolves, and clip on a candy thermometer.
3. Once the syrup comes to a boil, stir in the raw peanuts, then continue cooking and stirring constantly until the mixture reaches 150C (300F), the hard-crack stage, and turns a light amber colour.
4. Immediately remove the pan from the heat and quickly stir in the butter and vanilla until melted and combined.
5. Add the baking soda and stir fast; the mixture will foam and lighten as it aerates, which keeps the brittle crisp rather than rock hard.
6. Pour the hot brittle onto the prepared sheet and use a buttered spatula to spread it as thin as possible, working quickly before it sets.
7. Let the brittle cool completely at room temperature for about 30 minutes until fully hardened, then snap it into shards and store in an airtight container.

You'll use: Saucepan · Pan · Baking sheet