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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. One can visit the monastary by doing a google search to find the hours when they are open to the public. 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. — posted by lynnski / LA