Peanut brittle

In a medium heavy-bottomed pot, combine the sugar, water and corn syrup; add the salt.

Before heating, butter a lined baking sheet and set out the peanuts, cubed softened butter, baking soda and vanilla beside the cooktop.

Stir gently to combine; wipe any sugar from the rim with a silicone spatula or a wet pastry brush.

Set over medium heat with a candy thermometer clipped in; stir gently with a wooden spoon until the sugar dissolves, then leave it.

Boil about six minutes until it reaches 250.

Add the butter and stir constantly until melted; let it return to a boil and reach 280.

At 280, stir in the peanuts slowly but consistently, breaking up clumps.

At 305, take off the heat immediately and stir in the vanilla and baking soda.

Pour at once onto the baking sheet and spread thinner than the peanuts to the edges with the back of the spoon or a silicone spatula, working fast.

Sprinkle with flaky salt.

Cool completely, about 45 minutes.

Lift out, remove the paper and break into pieces; keep in an airtight container or paper bag about three weeks, or freeze three months.