In a 3 qt. heavy bottom saucepan over medium high heat bring sugar, corn syrup, salt and water to a boil, Stirring occasionally.

When the mixture reaches 300 degrees on a candy thermometer, remove from stove.

Stir in butter and peanuts.

Stir in the baking soda, be careful it may bubble up. But will become more creamy in texture.

Pour into a rolled edged 1/2 baking sheet. My sheets have a slightly non-stick coating, so I don't butter the sheet, if you pan is not nonstick very lightly butter it so the candy doesn't stick.

Spread mixture evenly over pan, and allow to cool completely.

Break into pieces and enjoy.