I'm looking for a recipe for very thick peanut brittle. By "thick", I
mean an inch or more. The piece I had, many years ago, had a top and
bottom "skin" just like regular peanut brittle. The middle, however, was
a delicate, lacy, crunchy honeycomb. To me, the honeycomb is the
important part.

I could probably just take a regular peanut brittle recipe, maybe double
the baking soda and pour it into a buttered pie pan and let it cool
without stretching, but perhaps somebody in this group has a complete
recipe or could provide some hints. Even a better name would help. I've
not had any luck searching the internet for this.

Thanks in advance.