How to Make Peanut Brittle

Lay out your ingredients in prep bowls for easy assembly. You'll also want a rubber spatula to scrape all the corn syrup out of its bowl. 

In a medium saucepan, combine the white and brown sugar and corn syrup and slowly melt over medium-low heat.

While the sugar is melting, butter a sheet pan with a thick layer of unsalted butter (don't forget the sides). Cold butter adheres best, so keep it in the fridge until you're ready to use it.

When the sugars and corn syrup have melted and are golden-brown, add the vanilla, salt and baking soda and stir well to combine, then remove mixture from heat. 

Add the peanuts to the pot and stir well to coat completely. 

Pour the mixture onto the buttered baking sheet and spread evenly using the spatula. Make sure you get it into the corners. 

If you're in a rush, stick the pan in the freezer for about an hour or until the brittle is hard to the touch and not sticky at all. Invert the pan over a cutting board and tap until candy is released, then break into pieces and store in an airtight container.

More desserts on Food Republic:

• Chocolate Caramel Peanut Bars
• Apple Turnovers
• French Yogurt Cake