I'm not really that fond of peanut brittle, and about the only peanut brittle I've ever known since I was a kid was the one made by the Good Shepherd Sisters from Baguio, which were mostly thin shards of brittle embedded with a gazillion chopped peanuts--it was good, but not really addictive for me.
Through the years, friends and relatives would give us pasalubongs from Baguio in the form of strawberry jam, vegetables, ube, and the ubiquitous peanut brittle, mostly from Good Shepherd or some other unknown brand, which included Romana Peanut Brittle made in Dagupan.
I've generally ignored other peanut brittle brands like Romana, mainly because they didn't seem to have the precise, distinctive look that the Good Shepherd brittle had. Until I actually tasted it...and was blown away.
Now here was something that looked deceptively simple; thick, rough chunks of brittle with large, whole peanuts that shattered easily, yet tasted awesome--it was buttery and caramelly at the same time, and the peanuts just added that extra layer of greatness.
I like this brittle a lot, particularly with a nice, bitter blend of brewed coffee, as the two contrasting tastes go well together. It's also good with a very dark chocolate type of ice cream.
The scary thing about Romana Peanut Brittle is that you never even realize how addictive it is; usually I tend to break off a small shard, munch it, and it's only about several minutes later that I find out I've already eaten half the container, LOL.