Crunchy Peanut Brittle

1.Prepare a baking sheet by lining it with parchment paper or greasing it with butter.

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

3.Cook the mixture without stirring until it reaches 300°F (150°C) on a candy thermometer, or until it forms a hard, brittle ball when dropped into cold water.

4.Stir in the roasted peanuts and continue cooking until the mixture reaches 310°F (155°C).

5.Remove the saucepan from heat and quickly stir in the baking soda and butter. The mixture will foam up, so be careful.

6.Pour the hot mixture onto the prepared baking sheet and spread it out evenly with a spatula.

7.Allow the peanut brittle to cool completely at room temperature until hardened.

8.Once cooled, break the peanut brittle into pieces using a kitchen mallet or by hand.

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