This is my tried and true recipe, which I have been making for family and friends for years, with one alteration. I add an extra half teaspoon of baking soda to make the brittle really foamy. Imagine my dismay when my old microwave broke and I discovered that the newer model cooked much more efficiently - and scorched my lovely brittle even at greatly reduced cooking times, and lower power levels. I've been experimenting ever since, taking notes as I taste test, and hoping to get back to my former level of confidence. Your instruction about variations in cooking times was spot on. It can go from just right to scorched in a moment. Another hint from my late mama - don't make hard candies on rainy or humid days when they tend to stay sticky. I hope others enjoy this recipe as much as my loved ones have over the years.

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