Peanut brittle is usually one of two types: made with butter, or without. We like the butter version more; the brittle has a softer crunch, and is a little less sticky. That said, in our house, anything made with corn syrup is inevitably going to end up with dog or cat hair stuck to it somewhere.

• 2 cups sugar
• 1 cup corn syrup
• 1/2 cup water
• 1/8 teaspoon salt
• 1 cup salted or unsalted butter
• 2 1/2 cups cocktail peanuts (skin-on, skin-off, dry roasted, raw or raw-ish, it’s your preference)
• 1 tsp vanilla
• 1 teaspoon baking soda

Butter (you may use nonstick spray if you want to) two sheets of parchment paper that will fit into half pans or on top of large cookie sheets. Set aside. Get your candy thermometer ready.

Combine sugar, corn syrup, water, and salt into a heavy 3- or 4-quart pan with deep sides. (We use a Dutch oven.) Cook over low-medium heat, stirring once in a while until the sugar is completely dissolved and the mix comes to a boil.

In the meantime, cut the butter into about 1-inch chunks. When the mix boils, carefully add the butter. Stir occasionally until the temperature reaches 275 degrees.

Add the peanuts, and be careful not to splash the sugar syrup – it’s easy to get a splatter burn. Again, stir occasionally until the mixture reaches about 305 degrees (a little bit under? Don’t fret. Did you go a little over? Two or three degrees really isn’t going to make much difference). By the time the mix reaches this temperature, it should be a medium-to-just getting darker shiny golden brown. Remove from heat.

Stir in the vanilla, but don’t beat. Immediately add the baking soda, and stir in completely. The mix will foam up briefly, and will take on a lighter matte color.

As soon as it is thoroughly mixed, pour half the brittle onto each sheet. Immediately use the back of your mixing spoon to spread the brittle out as much as you can – but this recipe will NOT give you a thin and crispy texture. The end result will be about 1/4-inch thick, stuffed with peanuts, crunchy, salty, and sweet.

Cool completely before breaking into chunks. Will store well for a few days in a plastic bag. Longer than that we can’t say, because it never lasts more than a couple of days in our house.