Step 1: Gather and Prep

• Gather 1 ½ cups white sugar, ½ cup white corn syrup, ¼ cup water, 1 ½ cups raw peanuts, ½ teaspoon salt, and 1 ½ teaspoons baking soda.
• Spray two cookie sheets with non-stick spray coating.
• Have a candy thermometer ready (optional but helpful) and a heat-resistant spatula or wooden spoon.

Tip: Prepare all ingredients in advance, as the cooking process moves quickly once the sugar reaches temperature.

Step 2: Cook the Sugar Mixture

• In a 4-quart saucepan over medium-high heat, combine 1 ½ cups white sugar, ½ cup white corn syrup, and ¼ cup water.
• Stir until the mixture comes to a boil, then add 1 ½ cups raw peanuts.
• Cook, stirring occasionally, until the peanuts turn golden and the syrup mixture beads off the nuts when lifted with a spoon (about 300°F or hard-crack stage on a candy thermometer), approximately 10-15 minutes.

Tip: If using a candy thermometer, aim for 300°F (149°C). Without one, test by dropping a small amount of syrup into cold water; it should form hard, brittle threads.

Step 3: Add Final Ingredients

• Quickly remove the saucepan from heat and stir in ½ teaspoon salt and 1 ½ teaspoons baking soda until well blended. The mixture will foam up as the baking soda reacts.

Tip: Work fast when adding baking soda, as the mixture will start to set quickly.

Step 4: Spread and Cool

• Pour the hot mixture onto the prepared cookie sheets, allowing it to spread naturally into a thin layer.
• Let cool completely at room temperature, about 30 minutes, until hardened.
• Break into bite-sized pieces with your hands or a knife.

Tip: For a thinner brittle, tilt the cookie sheets gently to spread the mixture more evenly before it sets.

Step 5: Serve and Store

• Serve the brittle as a snack or package for gifting.
• Store in an airtight container or plastic bag at room temperature.

Tip: Break into irregular pieces for a rustic look, or use a knife for more uniform shapes.