Adding butter to this peanut brittle gives it almost a caramely flavor while highlighting the Spanish peanuts. If peanuts aren't your thing, substitute with your favorite nuts, such as: pecans, cashews, shelled pistachios, etc.

Buttery Peanut Brittle

Line a sheet pan with parchment paper; spray with nonstick spray and set aside.

Add sugar, corn syrup, and water to a heavy-bottomed saucepan over medium heat. Cook and whisk just until sugar has dissolved. Continue cooking 15 to 20 minutes or until mixture is golden brown and reaches 300 to 305 degrees; do not stir.

If the temperature indicated is not reached, candy will either be too soft and sticky, or too hard—even if it's off by a few degrees!

Quickly stir in vanilla, butter, and peanuts until butter has melted. Remove from heat and carefully stir in baking soda; mixture will change colors and bubble. Once evenly combined, pour an even mixture onto prepared sheet pan; sprinkle with kosher salt. Cool completely and break into large pieces.