Instructions
Preheat oven to 250°.
Evenly divide crackers and peanuts on two large baking pans.
NOTE: Make sure when choosing your pot size that you have about 5 extra inches to the top after the butter, sugar and corn syrup are added. Adding the baking soda and vanilla will cause the sugar mixture to expand about 4 inches. In a medium pot, stir together the butter, sugar and corn syrup.
Bring to a boil, boil 5 minutes.
Take the hot sugar off the burner, stir in the baking soda and vanilla.
Pour hot sugar over prepared crackers.
Immediately stir to combine. TIP: Don’t worry if at this point the toffee mixture doesn’t completely coat the cracker mixture. During the baking process you will have the opportunity to coat the crackers.
Bake 1 hour stirring every 15 minutes.
Cool completely, break into pieces.
Store in an air tight container up to 2 weeks.
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