I've made this about 5 times now using 1/2 sugar and 1/2 packed brown sugar along with 1 tsp of vanilla, also using salted Spanish Nuts. It was all excellent but I wanted the brittle to be thinner. To get it thinner I doubled the water. It came out much thinner and more delicate and I was able to spread the peanut brittle to almost 3/4 of the cookie sheet, which I couldn't before. I also heated the cookie sheet with parchment paper in the oven at 250 while I was making the brittle. By heating the cookie sheet, it gave me a few more minutes to get it spread. I also used a Spoonula (fantastic silicone spatula).
I've been searching other methods of cooking Peanut Brittle and found something I thought was helpful. Use a cast iron frying pan underneath the pot you're cooking the syrup in. This helps to spread the heat more evenly and keeps your pot away from direct heat.
Other tips were to rub the sides of your pot with a little vegetable oil, bring the sugars, corn syrup, salt (no salt if using salted nuts) and water to a boil on med high to high heat stirring occasionally to mix the ingredients. Once it comes to a boil, cover with a lid for a minimum of 3 min, remove lid and reduce heat to medium and wait for the syrup to reach 300 up to 350 degrees. Do not stir after you remove the lid. Remove from heat and add first the vanilla then the baking soda (it will bubble up), then the peanuts and last the butter. Then mix fast and crazy. Dump and spread. Worked out great!
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I've made this about 5 times now using 1/2 sugar and 1/2 packed brown sugar along with 1 tsp...