Best-Ever Peanut Brittle

2 cups sugar

1 cup light-colored corn syrup

1 cup water

1 1/2 cups raw Spanish peanuts or raw peanuts

1 teaspoon baking soda

1/2 teaspoon salt

1. Butter two large baking sheets; set the baking sheets aside.

2. Butter the sides of a heavy 3-quart saucepan. Add sugar, corn syrup and water; stir to combine. Cook and stir over medium-high heat till the mixture boils. Clip a candy thermometer to side of the pan. Add the peanuts; cook over medium-low heat, stirring occasionally, till thermometer registers 280° to 285° (soft-crack stage; about 45 minutes).