Classic Peanut Brittle
Using no syrup or sugar thermometer, this recipe consists of simply adding warmed, buttered peanuts to the caramelized sugar. Use a heavy wooden spoon when stirring the sugar as it caramelizes and turns to a liquid state, and stir it constantly. This is adapted from "Choice Candy From Your Own Kitchen."

1 T butter
1 1/4 salted peanuts, broken
1/4 t salt
2 1/3 c sugar

Melt butter in small saucepan over very low heat. Add peanuts and salt. Let warm. Put sugar in a 12 inch heavy skillet over medium heat. Stir constantly until the sugar begins to melt, and continue until it turns into a golden brown syrup. Do not burn sugar. Quickly stir warmed peanut mixture into the syrup. Pour onto buttered surface and spread out with a high temperature spatula. Then, when just cool enough, begin pulling the candy into a thin sheet. Let cool completely and break into irregular pieces.

Recipe adapted from:

Editors of Farm Journal. Choice Candy From Your Own Kitchen. Philadelphia: Countryside Press, 1971.