Have 2 ungreased jelly roll pans ready. Combine sugar, corn syrup and water in a heavy 3 quart pan. Cook over medium high heat, stirring often, until mixture comes to a boil. Add butter, stirring until it is melted. Cook, without stirring, until a candy thermometer reads 280 degrees. Stir in the peanuts and continue cooking, stirring constantly, until mixture reaches 305 degrees. Remove from heat and quickly stir in the baking soda and vanilla. Pour onto the two pans and spread in a thin layer. Let harden completely, then break into bite-sized pieces. Store in airtight containers in a cool, dry spot for up to 3 weeks.{$7e}(Original recipe for 24)
