To prepare pan: Spray 9-by-13-inch baking pan with vegetable spray, line with parchment, and spray again. (Use parchment overhang to remove cooled sheets; wrap in plastic, and store flat.)
Bring sugar, corn syrup, cold water, and a pinch of salt to a boil over medium-high heat, stirring until dissolved. Using a damp pastry brush, brush away sugar crystals from side of pan. Cook, swirling
occasionally, until it reaches 238 degrees on a candy thermometer. Stir in 2 cups salted peanuts; cook about 6 minutes more, stirring often, until light amber. Stir in vanilla and baking soda (mixture will foam up, so be careful). Immediately pour into pan, and spread evenly. Let cool.
Can be stored up to 1 month.
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