1. Prepare Your Workspace:

• Line a large baking sheet with parchment paper or a silicone baking mat. Grease it lightly with butter or non-stick spray to ensure easy removal.

2. Start the Sugar Syrup:

• In a heavy-bottomed saucepan, combine the sugar, corn syrup, salt, and water. Stir to combine, then heat over medium heat until the sugar dissolves.

3. Cook the Mixture:

• Bring the mixture to a boil without stirring. Attach a candy thermometer to the saucepan and cook until it reaches 280°F (138°C).

4. Add the Peanuts:

• Stir in the peanuts and continue cooking, stirring occasionally, until the temperature reaches 300°F (149°C), also known as the hard-crack stage. The mixture will be golden brown.

5. Finish the Brittle:

• Remove the saucepan from heat and quickly stir in the butter, vanilla extract, and baking soda. The mixture will foam up slightly—this creates the brittle’s signature airy texture.

6. Pour and Spread:

• Immediately pour the hot brittle mixture onto the prepared baking sheet. Use a greased spatula or the back of a buttered spoon to spread it out into an even layer.

7. Cool and Break:

• Let the brittle cool completely, about 30 minutes. Once hardened, break it into pieces using your hands or a rolling pin.

8. Store and Enjoy:

• Store the peanut brittle in an airtight container at room temperature for up to 2 weeks.