Total Calories: 2,424
Lightly butter two baking sheets. In a heavy Dutch oven or pressure saucepan, mix sugar, brown sugar, corn syrup, water and salt. Stirring gently over medium heat, cook until sugars dissolve. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Stirring occasionally, cook until temperature reaches 234° * or soft ball stage
Stir in peanuts and butter. Cook and stir occasionally (to prevent scorching of nuts) until temperature reaches 295° * or hard crack stage Remove from heat.
Immediately stir in baking soda and vanilla (mixture will foam). Pour equal amounts of mixture onto baking sheets without scraping sides of saucepan. With two forks, gently lift and stretch to desired thinness. When completely cooled, break into pieces. Store in an airtight container in a cool dry place.
** Press baking soda through a tea strainer or sieve to remove any lumps before using.