This brittle recipe from Sunset magazine is easy and the results are professional. My Grandma Spencer made peanut brittle every year and I have only recently started making it myself. It only looks difficult. The article with the recipe recommends testing your candy thermometer, since they are fragile and have a tendency to get thrown around in a drawer. So I did and mine was spot on.
Another thing to remember with candy is to use wooden spoons not rubber spatulas. The recipe has you pour it into a buttered jelly roll pan, but I dumped mine onto a butter marble slab designed for the purpose.
It firms up quickly and is easily broken in pieces.