Procedures

1. 1

   Lightly butter two 11 x 17-inch cookie sheets.

2. 2

   Combine the sugar, corn syrup, salt, and 1/2 cup water in a large saucepan over high heat and bring to a rolling boil. Add the peanuts and reduce the heat to medium, stirring constantly.

3. 3

   When the mixture reaches the hard-crack stage, about 300° F (use a candy thermometer to measure the temperature), remove the pan from the heat. Add the peanut butter, butter, and vanilla, and then the baking soda, stirring constantly.

4. 4

   When you add the baking soda, the mixture will increase in volume dramatically. Pour the mixture onto the prepared baking sheets, spreading to a 1/4-inch thickness. Allow to cool for 1 to 2 hours. Break the candy in to large pieces and store in an airtight container.