Spread the peanuts on the baking tray and place in a moderate oven for five minutes.
Remove from the oven and cool.
Put the sugar, water and corn syrup in a deep pan and heat gradually.
Stir well until the sugar dissolves and bring to a boil.
Brush down the sides of the pan with a wet pastry brush to prevent crystallization.
Boil until temperature reaches 300 degrees or hard-crack state (use a candy thermometer).
Add the nuts and lemon juice, pour into a greased shallow pan and leave to cool.
Once it is cool enough to handle, stretch to make it as thin as possible break into pieces and store in an air tight container.
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