This recipe represented several firsts for me: my first candy of any kind (and my first time using a candy thermometer), and the first time I'd ever cooked with corn syrup.
I made it exactly as written, and it turned out fine, though I was a little nervous since candy-making seemed a bit mysterious and tricky before. It was very easy to make.
One note: my light corn syrup bottle said it was made "with real vanilla" - I don't know if this is how corn syrup usually comes, or if I should have gotten plain old corn syrup. I suppose the vanilla didn't hurt the recipe.
The addition of the baking soda was a neat trick - I never would have thought it went into peanut brittle, but it worked like a charm.
Now, I thought this recipe made a decent peanut brittle, as did The Woman I Love and several friends she shared it with. It disappeared pretty quickly. But we've been spoiled by years of consuming peanut brittle made by a certain West Coast candy-shop chain, so we're only giving this a 3-star rating. I was thinking - shouldn't peanut brittle have butter in it? I think adding butter to this might make it worthy of 4 stars. Still, I might make this again, since it's so easy and it makes a good amount of brittle. Thanks for the recipe!
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This recipe represented several firsts for me: my first candy of any kind (and my first time...