Heather Bertinelli’s Peanut Brittle

Line a baking sheet with foil and coat with cooking spray. Set aside.

In a large, high-sided pot, stir together the sugar, corn syrup, water and vanilla just to combine. Bring up to a bubble over high heat and cook, without stirring, until the syrup reaches 240° F. Add the peanuts and cook, stirring constantly, until the syrup reaches 300º F. Add the butter and baking soda, and stir to combine. The mixture will bubble up and be hot, so stir carefully. Continue stirring until it foams up and is golden brown, about 10 seconds. Stir in the salt and honey.

Carefully pour the mixture onto the prepared baking sheet and let it sit at room temperature until cooled and hardened, about 1 hour.

Break into smaller pieces and store at room temperature in an air-tight container for up to 1 week.