Combine sugar and water in heavy saucepan.
Bring mixture to full rolling boil
over high heat, stirring constantly.
Stir in corn syrup.
Cook to hard crack stage, about 300F.
Meanwhile, mix peanuts, peanut butter and vanilla.
Remove syrup from heat;
at once add peanut butter mixture and soda; stir.
Working quickly, pour onto buttered cookie sheet;
spread with fork. Cool; break into pieces.
Yield: About 3 pounds of creamy peanut brittle.
A softer version of traditional brittle.