In a large microwave-safe mixing bowl, microwave the peanut butter for 1 minute or until it is soft and melted. Stir in the vanilla and the peanuts. Set aside.
In a saucepan (I used a 3 quart), combine the sugar and water and cook over medium heat until it begins to boil. When it’s boiling, stir in the corn syrup and continue cooking, stirring often, until the candy thermometer reaches 240 degrees F. When temp registers 240, you’ll need to stir constantly. Continue cooking and stirring until the sugar mixture reaches 290 degrees. Pour this mixture into the melted peanut butter mixture then quickly add the baking soda. Stir well and dump onto a rimmed baking sheet lined with parchment or greased wax paper.
The mixture will be a big blob when you dump it out. Take another sheet of waxed paper and using hot pads to protect your hands, lay the second sheet of waxed paper over the blob and press it down to make a big circle of about 10 or 11 inches.
Let it cool completely, then break it into pieces.
That’s how I did it. You can try my way or follow the original recipe. At any rate, it’s a great candy and different from all the usual stuff you see during the holidays.
