This recipe come from the chef at the Davenport Hotel in Spokane Wa.
In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine sugar, corn syrup and 1/4 cup water. Cook over high heat to 275 deg. on candy thermometer. Lower heat to medium, add buttter, stirring until melted. Add peanuts, cook stirring for about 5 minutes until candy starts turning brown and reaches 300 deg. on thermometer. Remove from heat, stir in baking soda that has been dissolved in the tsp's water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well greased marble slab or cookie sheet. Quickly spread as thin as possible. The secret of the candy is quick cooling. When cold, break into serving size portions.