Line 3 large baking sheets with parchment paper.

In a large heavy-duty pan, combine sugar, water, and corn syrups. Bring to a boil stirring occasionally to dissolve sugar. When mixture reaches a full boil, continue boiling without stirring over medium heat until the candy thermometer reaches 260 degrees or the “hardball stage.” Stir in the peanuts and the butter, stirring frequently until the mixture reaches the “hard crack stage” or 300 degrees.

Remove from heat, stir in the baking soda and the vanilla, the mixture will become foamy. Pour onto lined baking sheets and spread out as thin as possible. 

Cool completely and break into pieces.

Store in an airtight container.