Homemade Peanut Brittle
(adapted from Brown Eyed Baker)
Yield: About 1½ pounds
2 cups granulated sugar
1 cup water
½ cup light corn syrup
½ teaspoon coarse salt
2 tablespoons margarine
½ teaspoon baking soda
3 cups salted dry-roasted peanuts (about 1 pound)
Line a rimmed baking sheet with a silpat mat or parchment paper lightly coated with cooking spray.
In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in margarine, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.
The brittle can be stored in an airtight container at room temperature for up to 3 weeks.