Monastery of the Angels Peanut Brittle

"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."
 
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Ready In:
45mins
Ingredients:
7
Yields:
4 pounds
Serves:
30
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ingredients

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directions

  • Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
  • Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
  • Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
  • Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
  • Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
  • Cool thoroughly, then break into pieces; store in a tightly covered container(s).

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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