Pat Braun, of Mount Pleasant, Wis., said she was at an Amish settlement a few years back and had a soft peanut brittle. She said it tasted just like peanut brittle but was not as hard. She said she has tried several times to duplicate it with no success.

Ardice Holbrook, of Manchester, Md., sent in a recipe she came across on the Internet from CDKitchen (www.cdkitchen.com) that she thought Braun might want to try. I tested the recipe and found it was fairly easy to make, provided you have a working candy thermometer and don’t mind a bit of a mess in your kitchen. The key is to work quickly once the brittle reaches the required 300 degrees so it does not turn into an overly sticky mess before you spread it.

As the recipe states, the secret to this candy is quick cooling, so once you spread it out, pop it into the refrigerator, or if it’s cold enough you could do what I did and put it outside to cool. This recipe makes a delicious brittle that is a softer alternative to the traditional favorite. It also makes quite a lot, so you should have plenty to share.

Recipe request:

Arlene Bird, of Sonoma, Calif., says she is fond of the cheese biscuits that are served at the restaurant chain Red Lobster. She says the biscuit is very light and so rich it does not need butter. She would love to have their recipe or something similar.