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Butter 2 (15x10x1-inch) baking sheets; set aside.
Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280°F or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in peanuts; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms hard brittle strand. Remove from heat; stir in baking soda.
Pour mixture immediately onto prepared baking sheets; spread evenly to about 1/4-inch thickness. Cool completely.
Break into pieces. Store in container with tight-fitting lid.