Monastery Of The Angels Peanut Brittle Recipes

The monastery is located in the Hollywood Community of Los Angeles at 1977 Carmen Avenue, where the nuns prepare candy and other food products to sell, with the proceeds going to charity. Their heavenly candies are exceptional, which is no surprise because candy making was taught to the nuns by the former owners of Juliet's Candy Shop in Pasadena. When the shop was closed, the couple donated their equipment and recipe collection to the monastery. The nuns make their peanut brittle only once a year, around Christmas time. This recipe has been published in the Los Angeles Times many times, usually around Christmas. Some cooking notes and comments which were provided to the Times by the sisters; raw peanuts are the key to making their brittle. Cooking the peanuts in the syrup gives the candy it's outstanding flavor. The nuns have also stated that this recipe which they have provided to the Times comes as close as any one can come to in duplicating their recipe in a home kitchen. Because the nuns use commercial ingredients and equipment, the end product will not be exactly the same. Note, all recipes which are published in the Los Angeles Times are first tested in the Times test kitchen, (where residential cooking equipment and techniques are used) before the recipe is published in the newspaper. In preparing this recipe, the nuns advise having two cooks available for the pouring and spreading of the hot liquid candy, it makes this step a lot easier.

Provided by lynnski LA

Categories     Candy

Time 45m

Yield 4 pounds, 30 serving(s)

Number Of Ingredients 7

Nutrition Facts : Calories 213.5, Fat 6.7, SaturatedFat 2.4, Cholesterol 8.1, Sodium 213, Carbohydrate 39.3, Fiber 0.6, Sugar 29.8, Protein 1.9

• Ingredients

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

Provided by Food Network Kitchen

Time 40m

Yield 8 to 10 servings; makes about 20 pieces

Number Of Ingredients 6

• Ingredients

Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container

Provided by Liberty Mendez

Time 7m

Yield Makes 300g

Number Of Ingredients 3

Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

• Ingredients

This heavenly bread recipe comes from the Monastery of the Angels, Los Angeles, California. The nuns sell this homemade bread in their gift shop. For information on a visit, do a google search. Meanwhile, here's the recipe. The bread freezes well and makes a good make-ahead holiday gift. It's been a best seller at the nuns annual Holiday Boutique, a fund raiser with the proceeds going to charity, held in the rotunda of the Los Angeles City Hall. This popular recipe has been published several times in the Los Angeles Times food section, reader request column; and can also be found in the "Los Angeles Times California Cookbook" 1981 (republished in 1990) on page 264.

Provided by lynnski LA

Categories     Quick Breads

Time 1h20m

Yield 3 loaves, 40 serving(s)

Number Of Ingredients 12

Nutrition Facts : Calories 184.1, Fat 8.9, SaturatedFat 1.3, Cholesterol 21.1, Sodium 157.6, Carbohydrate 24.4, Fiber 0.7, Sugar 15.3, Protein 2.5

• Ingredients