Peanut Brittle

Directions

1. 1
   Grease a half sheet pan with 2 tsp vegetable oil or cooking spray. Set aside.
2. 2
   Place the sugar in a heavy bottomed saucepan, and shake it back and forth so the pile of sugar flattens out.
3. 3
   Add the corn syrup and water, but don't stir it together.
4. 4
   Place the pan on the stovetop over medium heat and watch as the sugar goes through several stages (over the next 15-20 minutes). First the sugar will dissolve, then it will turn into a clear sugar syrup and bubble like crazy, then the sugar syrup will eventually take on a clearish golden brown amber color, and cook to 300 degrees F (after the sugar syrup has taken on this golden brown color is when I check that it has reached 300, but if you have a clip-on thermometer then you can leave it in the whole time).After the mixture has reached 300 degrees F, add the butter, baking soda, and peanuts, and stir it all together.
5. 5
   Pour the mixture onto the greased baking sheet and spread it with a spatula to your desired thinness.
6. 6
   Let the brittle cool completely, then break it into pieces. Store the brittle in an airtight container once it has cooled (otherwise your brittle will absorb moisture from the air and get sticky). The brittle should last a couple weeks if stored in a cool, dry place.