Peanut Brittle...

...aka the tasty mess.  Right up to the end, this candy was going along great.  There simply must be a better solution to the last part.  My mom and I made this together; in the last step, it was all over both of us, the counter, the sides of the counter, and probably the neighbor's yard.  It took waaaayyyy more work to get it pried up and broken apart than I've ever experienced.  Even so, it did taste great, so our efforts were not in vain :)
Link to original recipe:
http://www.finecooking.com/recipes/traditional_peanut_brittle.aspx

Yes, this is what the end looked like lol.  Thus, as I stated above, I hope to find a better way to do the last part.  I know I made brittle a long time ago and do not recall having such a problem (nor did my mom).

Ingredients:

vegetable oil for the spreading area
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1/2 c. water
3/4 c. light corn syrup
2 c. sugar
1 1/2 c. raw peanuts (Spanish or blanched)
2 T. unsalted butter, softened

Instructions:

1. Generously oil a large marble slab (18"x18" at least) or inverted baking sheet (I chose the latter, as I do not own a marble slab.) and a thin metal spatula.  When I find a better solution for this, I will post it.

2. Sift the baking soda and salt onto a small piece of waxed paper or parchment.  This is to make it quick and easy to add these when the time comes.  Set aside.

3. Have the vanilla measured and ready to go as well.  (It says to measure into a small cup, but I think if you have the right kind of measuring spoons, you could just measure and set aside.)

4. In a 4 qt. (or larger) heavy-bottomed saucepan/pot, combine water, corn syrup, and sugar.  Stir over medium heat until the sugar dissolves, around 8-12 minutes (mine was just under 9).

5. When the mixture is nearly clear and beginning to boil, increase heat to high and stop stirring.  Carefully attach a candy thermometer with the tip not touching the bottom of pan.  Cook undisturbed until temperature registers 265°F (around 8-10 more minutes).  At this point, stir in the peanuts.

6.  Continue cooking, now stirring occasionally, until the temperature reaches 305-310°F (around 5 minutes longer).  Remove pan from heat.

7. Immediately stir in butter, then vanilla, then baking soda/salt mixture.  The consistency of the mixture will change rapidly and look creamy/foamy.  Stir only until the mixture is of an even consistency.

8. Quickly pour the mixture onto the oiled/prepared surface.  The directions now indicate that you should use the oiled spatula to pry up the edges of the hot candy and loosen edges and bottom.  **This is where it did not go so well; despite the spatula being well-oiled, it kept trying to stick and pull some of the candy in strings.  My mom used another spatula at the same time and we had to fight the candy to get it off the pan by the end, as it was not coming up quickly enough.** If you can get it pried up, stretch the candy slightly as you go (be very careful not to burn your fingers doing so!) and turn the whole mixture over (this never happened for us).

9. Let the candy cool for 1 hour and then break in pieces.  Or, if it turns out like ours did, it will already be in pieces lol.  Enjoy!