In a food processor, pulse the flour with the granulated sugar and salt.
Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes..Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.
Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.In a small bowl, whisk the vanilla with the baking soda.As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up..
Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.You want the mixtures to be combined but not homogenized; the candy will come together very fast..
Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.
Peel off the foil and cut the candy into squares.. Make Ahead.2/3 cups Worcestershire sauce.
2/3 cups soy sauce.2 teaspoons black pepper, ground.
2 teaspoons onion powder.1 teaspoon liquid smoke.