Classic Peanut Brittle

In a small bwol, stir baking soda with ½ tsp (2 mL) water and vanilla. Set aside.

In a medium saucepan, stir sugar with ½ cup (125 mL) water and corn syrup. Set over medium heat, stirring occasionally until mixture turns a light golden colour and reaches 240°F (120°C) on a candy thermometer, about 7 minutes once boiling.

Stir in peanuts and butter. Continue to cook, stirring continuously until mixture turns a deeper golden colour, reaching 300°F (140°C) on a candy thermometer, about 2 to 4 minutes once boiling.

Remove from heat and immediately stir in baking soda mixture until light and foamy. Then quickly turn onto a lightly-buttered baking sheet, spreading as thinly as possible. Let stand until hardened, about 1 hour. Break into large pieces.

Stir 1 tsp (5 mL) of either Chinese five-spice, hot or sweet paprika, or garam masala into baking soda mixture for a sweet and spicy version.

Tip: If you don't have a candy thermometer, you can use a small bowl of very cold water to test as you go:

• • Before starting your peanut brittle, fill a small bowl with very cold water and add an ice cube. Refrigerate until ready to use.
• • To test if temperature has reached 240°F (120°C), spoon about ½ tsp (2 mL) of brittle mixture into your bowl of cold water. Using your fingers, gather mixture. It should squish together to form a soft ball. If not, cook a bit longer, watching carefully, then test again.
• • To test if temperature has reached 300°F (140°C), spoon about ½ tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads.