SUBIACO, Ark. — In the kitchen of Subiaco Abbey, where generations of Benedictine monks have prayed, worked, and served, another tradition has quietly simmered for more than 90 years — a tradition that crackles with the sound of roasted peanuts and the unmistakable aroma of caramelized sugar. This is the home of Subiaco Academy’s legendary peanut brittle, a confection that has become as much a part of the Academy’s identity as its education and monastic heritage.
Originally crafted in the early 1930s, the brittle was first made by monks as a small-scale fundraising effort to help support the Abbey and the Academy. Over the decades, the recipe has barely changed — and that’s exactly how fans of the sweet, crunchy treat like it. What began as batches mixed by hand in oversized copper kettles has now grown into one of the region’s most beloved holiday staples.
Brother Adrian, one of the longtime stewards of the peanut brittle tradition, says the popularity comes down to simple, honest ingredients and a lot of patience. “There’s no secret ingredient,” he said with a smile. “It’s just peanuts, sugar, corn syrup, and a great deal of care. The monks believed that if you’re going to make something, you make it well — and people taste that.”
The candy is still made in small batches, cooked slowly, stirred consistently, and poured out onto long tables before being broken apart by hand. The process is a blend of discipline and craftsmanship, mirroring the Benedictine values behind it.
Each fall, volunteers — monks, students, alumni, and community members — gather to help with production as orders pour in from across the state and beyond. Many buyers are longtime supporters who have enjoyed the brittle for decades, often sending it to family members as a holiday gift or stocking up for seasonal gatherings.
For locals, the sound of brittle cracking is nearly as familiar as the ringing of the Abbey bells. Students at Subiaco Academy often take pride in contributing to the effort, knowing that the beloved treat not only sweetens holiday tables but also supports programs vital to their school.
“It’s part of who we are,” said one Academy staff member. “It represents community, tradition, and the hard work that keeps Subiaco thriving year after year.”
The holiday season is the busiest time for the peanut brittle operation, with boxes shipped nationwide. Each one carries the same handmade quality and the same connection to the Abbey’s heritage.
As Arkansas families unwrap their brittle this year — whether for the first time or as part of a long-standing ritual — they’re enjoying more than just a candy. They’re savoring a small piece of Subiaco’s history, sealed with tradition, faith, and the warmth of a community that still believes in doing things the old-fashioned way.
