Peanut Brittle

I also grabbed this one from all recipes, but Curtis and his amazing food science knowledge made this even better. The biggest trick is to handle the brittle as little as possible after adding the baking soda and to chill it fast. I end up with deliciously crisp peanut brittle!

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine until melted and then add baking soda stirring as little as possible or just until brittle foams.
4. Pour at once onto cookie sheet. Spread peanut mixture into rectangle about 14x12 inches by tilting pan.
5. Place in fridge or freezer to cool. Snap hard candy into pieces and enjoy!