Caramel peanut candy

0 Prepare a 9" x 13" sheet pan by lining it with parchment paper. Set aside.
1 In a thick bottomed, heavy duty pot, combine evaporated milk, heavy cream, butter, white sugar, corn syrup, salt, and baking soda.
2 Over medium heat, stirring constantly, dissolve ingredients and bring mix to a boil.
3 Once caramel is boiling, you may increase heat to medium high if desired. 
4 Boil and stir until temperature reaches 236F. Turn off heat. Add in peanuts and stir until fully combined.
5 Pour on prepared parchment. Once caramel has cooled for ten minutes top it with an additional piece of parchment paper to cool completely.
6 Cool caramel for a minimum of 6 hours before cutting and wrapping.
7 Cut and wrap into 2.5" length x 1" wide strips. Store in an airtight container.