Line a 13x18 inch rimmed baking sheet with parchment paper or nonstick foil.

In a small cup, combine the soda and water. Set next to the stove.

Soften the peanut butter in your microwave or in the top of a double boiler and have it ready to go. You won’t have time to waste scraping it out of the jar. Mix the vanilla into the peanut butter.

Also, have ready two frozen dinner forks for spreading.

In a large heavy saucepan that is not so heavy that you can’t lift it to pour (I used a 3 ½ quart, thick, nonstick saucepan), combine the sugar, corn syrup and water. Heat over high, stirring often (I didn't really need to stir that much), until mixture reaches 260 degrees. Bob notes mixture should be a light yellow tan color. Mine was very light yellow and barely tan, but it was definitely 260 degrees.

At 260 degrees, immediately remove from burner, and lower the stove heat to medium.

While off the burner, quickly add the margarine (or butter) and stir vigorously, then add the peanuts. Return to the stove and cook over medium heat, stirring continuously until mixture reaches 270 degrees. This process should take about 4 or 6 minutes, but make sure to go by the reading on the thermometer and not time.

Remove from heat and quickly stir in the baking soda mixture. Candy will bubble up.

Stir in the peanut butter/vanilla mixture -- everything will start thickening at this point so work quickly.

Pour onto the lined baking sheet and spread evenly with two frozen dinner forks (I completely ignored the part about the forks and just spread it). This part is tricky. If you spread with a spoon or scraper, the top might not look as pretty.

Let it cool completely. Don’t even think about breaking it apart until it is completely cool. It will still be chewy and “bend-y” while warm

When completely cool, break it apart into big chunks.

This recipe makes a little over 3 pounds of candy.