2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter, cut into chunks
2 cups salted peanuts
1 teaspoon baking soda
Spray with oil or butter a large cookie sheet. The larger the sheet, the thinner the brittle will be.
Combine sugar, corn syrup and water in saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a boil.
Add butter; continue cooking, stirring occasionally until candy thermometer reaches 280°F, or small amount of mixture dropped into ice water forms a hard but pliable strand.
When the thermometer reaches 280°, stir in peanuts and continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F. Remove from heat; stir in baking soda.
Pour mixture immediately onto prepared sheet spread evenly to about 1/4-inch thickness. Cool completely and break into pieces. Store in container with tight-fitting lid.