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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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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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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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STEP ONE: Grab a large cookie sheet with sides (like a jelly roll pan) and cover it with foil. Spray with nonstick cooking spray and set aside. STEP TWO: Stir together the sugar, corn syrup, and water in a medium saucepan. Bring the mixture to a boil and continue to boil until the temperature reaches 340 degrees F.
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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 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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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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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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Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate. 1 tsp vanilla extract, 2 tsp baking soda. Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture.
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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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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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Directions. Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold.
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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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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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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.
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