Made a few changes since last years recipe.
2 cups sugar
1 cup light corn syrup
1 cup water
1 cups raw (unsalted) peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
Heat with medium to medium high heat, stirring sugar, syrup and water together in a heavy 3-quart saucepan until the sugar dissolves.
Once dissolved add salt.
Cook over medium heat to medium high heat to the soft ball stage (234 degrees).
Add peanuts at 250 degrees.
Cook to hard crack stage (290 degrees), stirring constantly.
Remove from heat as thermometer approaches 290 degrees.
Quickly, stir in butter and soda.
Beat to froth for a few seconds.
Pour quickly onto two well-buttered cookie sheet pans, spreading with spatula.
Allow brittle cool completely.
Break up when cold.
Tips and Tricks
Raw Spanish peanuts are the traditional choice of nut for brittle, but you could use just about any nut you like.
I like to add a 1/2 teaspoon of cinnamon and a 1/8 teaspoon of cayenne pepper to my brittle and the same time as the peanuts. (It gives it a little kick!)
While spreading the brittle onto the cookie sheet use a fork to help stretch it into the corners, but you need to work quickly.