Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

Since this recipe moves quickly, I recommend you measure out and organize your ingredients before you start the cooking process.

In a heavy 2-quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.

Add in peanuts and stir until combined.

Place a candy thermometer into the mixture and continue cooking, stirring  frequently until temperature reaches 300°F.

Immediately remove saucepan from heat and quickly stir in butter, vanilla, and baking soda.

Immediately pour the mixture onto the prepared baking sheet. Using a rubber spatula, spread the mixture into a rectangle about 14x12 inches.

Cool completely at room temperature.

Snap candy into pieces and store in an airtight container at room temperature.