In a heavy 2.5 or more quart saucepan combine sugar, corn syrup, and water. Attach a candy thermometer to the side of the pan. Bring contents to a boil stirring very frequently to dissolve the sugar.
When you reach a boil add the roasted peanuts and continue cooking until the temperature reaches 300 degrees; stirring constantly. Remove the baking sheet from the oven. Immediately remove the peanut brittle from the heat and stir in the butter, baking soda, and vanilla.
Be careful as it will foam up and change texture, Quickly and carefully pour the caramel in a circle or line and tilt to spread the peanut brittle. Let the brittle cool at room temperature before breaking into pieces.
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