Deep amber sugar syrup, cooked slowly with corn syrup and water until it hits that perfect crackling stage, forms the base of this classic candy. Raw peanuts get stirred right into the hot syrup so every bite is loaded with toasty, roasted flavor, and a hit of vanilla and a pinch of salt round out the finish. The real trick is that quick foaming moment at the end, which gives the finished brittle its light, airy snap instead of a dense, heavy bite. Poured out thin and left to harden into shards, this is the kind of homemade candy that looks impressive but only asks for a candy thermometer and a little patience. It's a satisfying, crunchy treat to have on hand, and it fits neatly into a gluten free snack rotation.
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Line a large rimmed baking sheet with a silicone mat or lightly greased parchment paper and set it near the stove. Measure out the butter, vanilla extract, baking soda, and salt into small prep bowls before you begin — the candy moves fast once it reaches temperature.
Combine the sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves, about 3–4 minutes. Clip a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
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