Our Peanut Brittle recipe has been passed down by the monks and is still cooked here at the Abbey by Fr. Richard and Br. Reginald.  During the busy season, we enlist the help of Br. Andrew, the novices, the candidates, and other dedicated volunteers.

The very hot “Monk Sauce” begins production during the winter as Fr. Richard prepares and grows the plants. They are then placed into the ground to be tended by Fr. Richard, Br. Reginald, and Fr. Bruno.  After picking, they are then cooked with Fr. Richard’s special recipe, bottled, and then packaged to ship.  Click on any picture to magnify the view.

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