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In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer (affiliate link).

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In a heavy saucepan heat sugar, corn syrup, water and salt to a rolling boil. Add raw peanuts. Reduce heat to medium and stir constantly, 10-12 minutes or until candy thermometer reaches hard crack stage (300°-310° F) or small amount of mixture dropped into ice water forms a hard brittle strand. Add butter, then baking soda.

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Place the pan on a heat-proof trivet or cooling rack and set aside. Pre-measure the vanilla, baking soda and peanuts and place in bowls or measuring cups near the stovetop. Combine the sugar, corn syrup, butter and water in a heavy bottom 3-quart saucepan. Attach the candy thermometer to the pan, if using.

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Add sugar, corn syrup, water, and salt to a medium, heavy-bottomed saucepan. Stir to combine and then cook over medium heat for about three minutes, do not stir. Check temperature. Continue to cook, occasionally stirring until the mixture reaches 300º F on a candy thermometer. Remove from heat and add ingredients.

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Butter bottom and sides of a rimmed 18 by 13-inch baking sheet. Also butter the bottom of large spoon and set close by (you'll use this later for spreading brittle). Preheat oven to 200 degrees. Once preheated place baking sheet in oven, turn oven off and let baking sheet stay warm in oven.

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Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl. Stir in peanuts. Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking. Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy). Stir quickly and pour onto wax paper.

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In a large stock pot, bring sugar, karo syrup, and salt to a boil, stirring frequently. Add raw peanuts and continue to boil until the sugar mixture darkens to a golden brown color (10-15 minutes) Lightly grease 2 large baking sheets. Cut the heat, add butter, soda, and vanilla and stir rapidly.

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Butter a sizeable, high-sided cooking sheet. Over medium heat, bring sugar, corn syrup, water, and 2 tablespoons of butter to a boil. Using a candy thermometer, cook until it reaches 240 degrees. Add Spanish peanuts and cook until the thermometer reaches 290 degrees.

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In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves. Bring to a boil, and continue cooking until the sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes. Add in the peanuts and salt.

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Grandma's Homemade Peanut Brittle. Do not double this recipe. Make successive batches if you want more than one batch. 2 cups granulated sugar; 1 cup white Karo corn syrup; 2 cups raw Spanish peanuts; 2 tablespoons butter, at room temperature; 2 teaspoons baking soda; In a medium heavy pot, mix sugar and syrup and stir well while cooking.

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In a large saucepan, combine the sugar, corn syrup and water. Cook over medium heat until the sugar dissolves, stirring constantly. Once sugar dissolves, increase the heat to medium-high. Add peanuts and salt then cook until the temperature reaches 300 degrees or the hard crack stage, making sure to continuously stir.

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The sugar will boil. Carefully add the peanuts and butter and use a heatproof utensil to stir to combine. Return the bowl to the microwave and cook for an additional 3 to 5 minutes - or until caramel colored. The mixture will need to reach between 300 and 310°F - the hard crack stage.

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Line a half sheet pan with parchment paper. Set aside. Combine the peanuts, butter, and baking soda in a bowl, and place next to the stove. Place the sugar in a heavy bottomed saucepan, and shake it back and forth so the pile of sugar flattens out.

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How to Make Microwave Peanut Brittle: Step-by-Step Instructions. Before you start: Have a baking sheet pan ready with parchment paper or foil sprayed with non-stick cooking spray. Step 1: Stir the sugar and corn syrup together in 4-cup or larger Pyrex measuring cup (highly recommend!) or a large microwave-safe bowl.

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Instructions. First, preheat the oven to 350 * F. Second, spread the peanuts on an oiled cooking pan. 2 cups shelled raw Spanish Peanuts. Thirdly, stir peanuts every 5 minutes to prevent burning. Bake for 15 minutes. Lastly, remove peanuts from the oven. Spray with two or three sprays of oil and lightly salt to taste.

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Stir in corn syrup. Cook mixture over medium heat (don't be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F. Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.