A delightful twist on the classic peanut brittle, featuring a golden honeycomb texture and a touch of honey for added flavor.
Prepare two baking sheets by greasing them with butter and set them aside.
Using parchment paper can also help with easy removal of the brittle.
In a heavy saucepan, combine the sugar, corn syrup, butter, and water. Heat over medium-high heat until boiling, stirring constantly.
Ensure the sugar is fully dissolved before it starts boiling to prevent crystallization.
Attach a candy thermometer to the side of the saucepan. Reduce the heat to medium-low and cook the mixture until it reaches 275°F, stirring occasionally.
Keep an eye on the thermometer to avoid overcooking.
Add the peanuts to the mixture and continue cooking until it reaches 295°F, stirring constantly.
Stir gently to coat the peanuts evenly without splashing the hot mixture.
Remove the saucepan from heat and quickly stir in the vanilla and baking soda until well combined.
Work quickly as the mixture will start to set rapidly.
Pour the mixture onto the prepared baking sheets, spreading it out evenly. Allow it to cool completely.
Use a spatula to spread the mixture thinly for a crispier brittle.
Break the cooled brittle into pieces and store in an airtight container.
Store in a cool, dry place to maintain its texture.
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