Granny’s Peanut Brittle

Combine sugar, corn syrup, and water in a heavy-bottomed saucepan over medium-high heat, stirring constantly until the mixture reaches 300°F on a candy thermometer (hard-crack stage).

Add the raw peanuts and cardamom to the hot sugar mixture, stirring continuously to coat all peanuts evenly.

Remove from heat and immediately stir in the baking soda and salt until fully combined—the mixture will foam up.

Pour the peanut mixture onto a parchment-lined or buttered baking sheet, spreading it into an even layer with a wooden spoon or spatula.

Allow the brittle to cool completely at room temperature for at least 5 minutes until it hardens completely.

Break the cooled brittle into bite-sized pieces with your hands or a hammer, then store in an airtight container.