Line a baking sheet with parchment paper. Spray the parchment paper with nonstick baking spray. In a large, heavy sauce pan over medium heat, combine the sugar, corn syrup, butter, salt and cayenne pepper. Stir until the sugar dissolves.

Clip a candy thermometer on the side of the pot and boil the mixture without stirring until the temperature reaches 300 F.

Immediately remove the pot from the heat. Sprinkle baking soda over the syrup and stir. The contents will bubble vigorously.

Place the pan on the stove top over medium heat and watch as the sugar goes through several stages over the next 15-20 minutes.

First the sugar will dissolve, then it will turn into a clear sugar syrup and bubble like crazy, then the sugar syrup will eventually take on a clearish golden amber color, and cook to 300 degrees F, the hard crack stage.

After the mixture has reached 300 degrees F, add the peanut mixture (the mixture will foam), and stir it all together to distribute the ingredients .

Quickly poor mixture evenly onto parchment lined sheet pan. Spray a spatula with nonstick baking spray and spread the brittle in the pan while it is still warm.

It will be very sticky and you may not spread it that much. That is just fine.

Be sure to not leave the peanut brittle uncovered, or it will absorb moisture from the air. You don't want a gummy peanut brittle.

Let the brittle cool completely, about 15 minutes, then break it into pieces.