Well, I now know I’m no Swede. I tried Paddywackle’s Swedish-Spice Almond Brittle and I just can’t muster up the taste for it. I really tried. It had all the right components to be delicious… the texture is perfect, the crunch is exquisite, the ingredients are definitely gourmet and of high quality. It has the perfect stick in your teeth-ness that you want and expect out of brittle. It’s buttery and it has almonds. I love the old-fashioned bags the brittle comes in and think the packaging really says “gourmet and hand-made”. But, it’s not quite enough to overcome the unpleasant flavor. The problem is the spice, I think. Maybe I’m not partial to cardamom, or maybe it’s the hint of lemon. I just can’t quite put my finger on what it is I don’t like.
One of my co-workers absolutely LOVED the Swedish-spice brittle. She’s also the type that loves those spicy, ginger, hard candies. She mentioned she had Indian the evening before so maybe her palate was ripe for the flavor. The other 8 or so folks were in consensus and didn’t really care for the spice. One person even commented that it was like eating butter and some “non-toxic, natural” cleaning solution. Another was really impressed with the stick-in-your-teeth factor, but didn’t like the flavor, either. For these reasons, I think it would be worth trying Paddywackle’s other flavors because as I said, all the other details are perfect. Maybe their chocolate almond or original recipe peanut brittle would be a better example for us non-exotic brittle-lovers? I will have to try their other flavors because now I’ve got a craving for brittle!
Editor’s note: I tried the brittle also and thought it was quite delicious. it had a nice flavor with just a little subtle lemony flavor to it. I don’t think I would have even called it “spiced”. I liked it and so did my co-workers that I shared it with.
Candy Addict received this product as a sample from the manufacturer. No payment was received for this review and all opinions represent an unbiased view of the product.
Q: I am trying to find a recipe for a homemade peanut brittle made in Tennessee.
hard peanut candy — posted by Missa
From my collection of handwritten recipes 1970’s.
Note: Prep time and cook time are not given. It’s been far too long since I made this, so I forgot the exact times and the yield. I’ve just written in numbers so don’t go by them if you try this. — posted by CJAY
Use fresh peanut and sweet butter for the best results. — posted by Chef #856573
I got this recipe from http://unlessthelord.blogspot.com/2007/11/peanut-brittle-from-microwave.html and it works great! It’s simple, fast, and very easy. It takes about 15 minutes not including cooling time.
I adjusted the times because I have an 1100 watt microwave, it comes out perfect every time now 
— posted by Kansas A
Bravo to Love2Eat?s Peanut Brittle in a Jiffy #58383 – it got me started, but with the adjustments for my higher powered microwave and some flavor changes I thought I should write my own recipe. I can not say how much Love2Eat?s note about having everything measured out and ready to go was a life saver. I use an 8 cup pyrex measuring bowl with a handle as this mixture bubbles up and gets very hot (bowl gets very hot too) – it is MOLTEN SUGAR- if your work area is not right next to your sink – have a bowl of ice water in case of burns. THIS RECIPE IS FOR A 1200 WATT MICROWAVE. Oh yeah, I sorta faked it on how many this will serve – it is habit forming. — posted by Sandy in Dayton
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
I think this is a real step up from peanut brittle, and is such a quick and easy recipe. You cook it until it is the same color as a paper bag. — posted by CTRmom
Toffee brittle is a fun and easy Holiday recipe – the toffee bits and chocolate chips give the smooth toffee a wonderfully sweet texture! This is also a great make-ahead recipe and then freeze – — posted by Chef mariajane