In a saucepan over medium high heat, mic together the sugar, corn syrup, and water. Stir until the sugar has dissolved then add the candy thermometer and stop stirring. Watch for the candy thermometer to reach exactly 255 degrees, then immediately remove from heat.
While the sugar mix is heating up, use a stand mixer with a large bowl to beat the egg whites. Beat until the egg whites are super white, fluffy, and form stiff peaks.
When the sugar mix reaches 255, start to SLOWLY pour into the egg whites while the mixer is still running at a fast speed. You want to do a super slow drizzle, it took me about 5 minutes to pour it all in.
Once it is all poured in, continue to beat at a high speed for a good 8 to 10 more minutes, then beat in the vanilla and peanuts.
Using two spoons, make dollops of the divinity onto wax or parchment paper. Move quickly because the divinity will start to stiffen.
Let cool completely then drizzle on some melted chocolate and sprinkle on some chopped peanuts.