Step 1. Place a silicone baking mat onto a half-size sheet pan, or grease the pan well. Keep a Thermapen on the kitchen counter right by your stovetop where you’ll be working.

Step 2. In a medium saucepan combine water, sugar, and corn syrup. Clean the sides of the pan with a pastry brush and water. Turn the heat on to medium-high and allow to heat to 270°F (132°C), checking with your Thermapen to hit the temp on the nose. Do not stir.

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Step 3. Once the sugar has reached 270ºF (132ºC) add the peanuts and stir constantly over the heat (using a high-heat silicone spatula or wooden spoon) until the temperature reaches 300ºF (149ºC), infusing the brittle with peanutty flavor. (By this temperature, the sugars should be stable enough to stir.)

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Step 4. Once the mixture reaches 300ºF (149ºC), remove from the heat and add the butter, vanilla, and baking soda—stirring actively. The mixture will rapidly aerate (think volcano science project). Continue stirring until the butter melts completely.

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Step 5. Pour the peanut brittle onto the prepared baking pan, spread with a silicone spatula, and allow to cool for 30-60 minutes. Once cooled and set, break into shards.

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