Prep the peanuts: If your peanuts are raw, lightly roast them in a pan for about 5-7 minutes until golden. If you’re using roasted peanuts, skip this step.

Make the syrup: In a medium saucepan, combine sugar and water. Heat the mixture over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and let the syrup come to a boil. Let it boil for 5-6 minutes until it thickens slightly, reaching a soft ball stage. (Test by dropping a bit of the syrup into cold water – if it forms a soft ball, it’s ready.)

Add butter and vanilla: Stir in the butter and vanilla extract into the syrup until the butter melts and the mixture is smooth.

Incorporate the baking soda: Add the baking soda to the syrup and stir. This step makes the candy puff up a little and gives it a lighter crunch texture.

Add peanuts: Quickly stir in the peanuts, making sure they’re evenly coated with the syrup.

Pour onto a baking sheet: Line a baking sheet with parchment paper or lightly grease it. Pour the peanut mixture onto the sheet and spread it into an even layer.

Cool and set: Let the peanut crunch cool completely on the baking sheet. It will harden as it cools, becoming crunchy.

Break into pieces: Once cooled and hardened, break it into pieces of your desired size.