This honey peanut brittle is delicious when made as directed, but it would be equally good with any nut that you like: pecans, almonds, cashews, etc. Or use mixed nuts or seeds such as pepitas.
In a 3-quart heavy-bottomed saucepan, bring sugar, honey, corn syrup, and salt to a boil with enough water to get things going (about 1/4 cup water).
Cover pot with a lid. Let boil for 2 minutes to wash any sugar crystals off the sides of the pot, then remove lid.
Cook this syrup to 265F, then stir in the nuts and butter.
Continue cooking (keep stirring) until the mixture has reached at least the bottom end of hard crack stage (310F), or until the mixture is the caramel color you want. Do make sure it's at least 310 degrees, F, or your brittle won't be. Brittle, that is.
Turn off the heat and then stir in the baking soda. Stir it carefully but thoroughly. It will foam up and look kind of like shaving cream.
Carefully pour onto a Silpat lined baking sheet and spread to desired thickness. Let cool at room temperature. Break into pieces.
Store well covered at room temperature.
Notes
Honey: You can use all honey instead of a mixture of honey and corn syrup if you really like honey flavor. I find that cooked honey can have a very assertive flavor, so 4 oz is fine for me, but you can go with a full 8 oz (by weight) if you prefer.Advanced Technique: If you'd like, wear two layers of latex gloves, wait until the brittle has cooled off a bit, and then pull off pieces and let dry separately. This will give you a more delicate end product, and it will have a lovely sheen to it. Be careful, though. It is still very very hot, so pull quickly and don't hurt yourself. Use almost any nut or seed (sesame, pumpkin, etc) to make a brittle. Or cocoa nibs. Or crushed espresso beans.