According to my pastry cookbook, (Culinary Institute of America), it calls for sugar, water, and glucose syrup, bring to a boil, cook until 264f. Then add the peanuts and salt, cook to 318f. After it reaches that temp, remove from heat and add vanilla and butter, then soda.
It also advises a slow stirring. It also says to stop stirring after first mixture comes to a boil, and just skim the surface.