Peanut Brittle

1 1/2 cups sugar
3/4 cup corn syrup
1 cup water
1 1/2 cups unsalted roasted peanuts
1 tbsp butter
1/4 cup Windsor Coarse Kosher Salt

Preparation
Grease a 10” by 15” cookie sheet. In a heavy-bottomed saucepan, combine the sugar, water and corn syrup at medium heat. Stir to dissolve sugar then increase heat to high. Boil, without stirring until a candy thermometer reaches 260°F and the syrup is golden in colour. 30-35 minutes. Reduce the heat to medium-low, add the butter and peanuts and cook, stirring constantly to 295°F, about 15 minutes. Remove from heat and pour onto greased cookie sheet. Spread thinly and evenly with spatula and while still warm, sprinkle the top of the peanut brittle with salt. Cool and break into pieces. Store in waxed paper in an airtight container.