Lexie: Here are some Peanut Brittle recipes I found on the Web. They look so similar to one another. I wondering how they compare to the one you already have. I do hope they are wonderful!
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Microwave Peanut Brittle
Ingredients
1 cup sugar
1/2 cup light corn syrup
1 cup shelled peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Directions
1.Stir together sugar, corn syrup, and peanuts in a 2-quart casserole dish.
2.Microwave on high 2-1/2 minutes.
3.Stir,
4.Microwave 2-1/2 minutes more.
5.Add butter and vanilla,
6.Microwave on high 2 minutes more.
7.Add baking soda,
8.Stir gently until light and foamy.
9.Pour onto buttered cookie sheet, spread into a thin layer.
10.Allow to cool completely, break into pieces.
*Cooking times based on 1000 watt microwave
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Title: Chocolatey Peanut Brittle
Categories: Candies, Entertain, Chocolate, Christmas
Yield: 6 servings

1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts

Yield: About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different
from any you've ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir
together the cocoa and baking soda then add the butter. Set aside.
In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and
whipping cream. Cook, over medium heat, stirring constantly until
the sugar is dissolved. Stir in the peanuts. Continue cooking,
stirring frequently, until the mixture reaches 300 Degrees F. or when
syrup dropped into very cold water separates into threads which are
hard and brittle. (Make sure that the bulb of the candy thermometer
is not resting on the bottom of the pan when using one.) Remove from
the heat and stir in the cocoa mixture. Immediately pour onto the
prepared cookie sheet. With tongs or wooden spoons, quickly spread
and pull into a 1/4-inch thickness. Place the cookie sheet on a wire
rack to cool completely. When the candy is cold, snap into pieces
and store in a tightly covered container.

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Title: Peanut Brittle Deluxe
Categories: Candies, Christmas, Gifts
Yield: 4 servings

2 c Sugar
1 c Light Corn Syrup; Karo
1/4 c Water
1 1/2 c Salted Peanuts
4 tb Butter Or Regular Margarine
2 tb Baking Soda
1 ts Vanilla

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. (Note: Be very careful when you make this recipe as the
syrup is dangerous if spilled on you.) Continue cooking, stirring
occasionally, until the mixture reaches the soft crack stage (285
degrees F.) on the candy thermometer. Add the peanuts and butter.
Cook, stirring constantly, to the hard crack stage (300 degrees F.)
on the candy thermometer. Remove from the heat. Rapidly stir in the
baking soda and vanilla. (Mixture will foam up.) Turn the mixture
onto 2 greased baking sheets (Jelly roll pans work nicely). Spread
out with a metal spatula as thin as possible. When the candy begins
to set, loosen from the baking sheets. Turn the brittle over, then
stretch and pull brittle as thin as possible using two forks. When
completely cooled, break into pieces.

Makes about 2 pounds of brittle.