Mr. Peanut's Remains

Making the Peanut Brittle In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.

2.Once the sugar has dissolved, add the roasted salted peanuts and salt to the saucepan. Stir well to coat the peanuts with the sugar syrup. Continue cooking, stirring occasionally, until the mixture reaches a temperature of 300°F (150°C) on a candy thermometer.

3.Remove the saucepan from the heat and quickly stir in the vanilla extract, butter, and baking soda. The mixture will foam and bubble.

4.Pour the hot peanut brittle mixture onto a greased baking sheet or onto a silicone mat. Use a greased spatula to spread the mixture evenly. Allow the brittle to cool and harden completely.

Making the Caramel Sauce In a separate saucepan, combine the light brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.

6.Once the sugar has dissolved, bring the mixture to a boil. Continue cooking, stirring occasionally, until the caramel sauce reaches a temperature of 240°F (115°C) on a candy thermometer.

7.Remove the saucepan from the heat and stir in the vanilla extract. Allow the caramel sauce to cool slightly.

Assembling Mr. Peanut's Remains Break the cooled peanut brittle into small pieces and place them in a serving dish. Drizzle the caramel sauce over the peanut brittle.

9.Serve immediately and enjoy!