Spread about 2 1/2 cups (12 oz can) of coarsely chopped unsalted peanuts on a lightly buttered cookie sheet.
In a heavy skillet carefully meltstirring and being careful not to scorch and burn it. Cook to a light brown color and remove from the heat. Add:
Stir quickly and pour over the nuts. Break in pieces when cold. The syrup will flow around the nuts more evenly if the pan with the nuts is placed in a 330 F oven for a minute or two before the hot syrup is poured onto them. After the syrup has cooled slightly the entire mass can be placed on a heat resistant surface and stretched out to make the candy thinner.
You can also make brittles of coconut or other nuts besides peanuts.