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Line a 9x13 inch baking dish with parchment paper. Finely dice the jalapeños after removing stems and seeds, then set aside.
Measure all the ingredients in advance to ensure a smooth process.
In a medium saucepan, combine sugar, water, and corn syrup. Heat over medium, stirring occasionally, until it begins to boil gently.
Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom.
Continue boiling and stirring the syrup until it reaches 250°F (121°C).
Add the peanuts and diced jalapeños, and stir constantly until the mixture reaches 300°F (149°C).
Remove from heat and stir in the butter, baking soda, and vanilla extract. The mixture will foam up—this is normal.
Quickly pour and spread the mixture evenly into the prepared baking dish using a wooden spoon.
Let the brittle cool completely at room temperature for at least one hour before breaking into pieces.