Line a baking tray with parchment and grease the parchment with butter.

Combine sugar, corn syrup and water in a heavy-bottomed saucepot and bring up to a boil over high heat.

Without stirring, cook sugar until it reaches “hard crack”, about 300 degrees F. on a candy thermometer, brushing the sides of the pot occasionally with cool water. (This will take about 7 to 9 minutes, and it will turn a deep amber colour.)

Remove from heat and stir in salt and peanuts with a wooden spoon.

Stir in butter, vanilla and baking soda – it will immediately get foamy!

Working quickly, spread nut brittle onto prepared baking sheet.

Allow to set completely before cracking into pieces