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Line a sheet pan with parchment paper or a nonstick baking mat.
Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.
Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.
Remove the pot from the heat and stir in the baking soda.
Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
Cool, then break into pieces and serve.