Sesame-Nut Crunch

Notes: If desired, use salted butter and omit salt. If mkaing up to 2 days in advance, store airtight.
Makes 2 1/2 pounds


+ Add To Shopping List
About 1/2 cup (1/4 lb.) unsalted butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 3/4 teaspoons cayenne
1/2 teaspoon salt
2 1/2 cups (3/4 lb.) hulled salted roasted peanuts
2 1/2 cups (3/4 lb.) salted roasted cashews
1/2 cup (2 1/2 oz.) hulled salted roasted sunflower seed
3 tablespoons sesame seed


1. Butter a sheet of foil, about 12 by 17 inches.

2. In a nonstick 5- to 6-quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 minutes.

3. Add peanuts, cashews, sunflower seed, and sesame seed. Turn heat to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 minutes.

4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is lukewarm, about 15 minutes.

5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store airtight (otherwise, the coating absorbs moisture and gets sticky).

Nutritional analysis per 2 ounces.

Created date

October 2003

Nutritional Information

Calories 322
Caloriesfromfat 67 %
Protein 8.2 g
Fat 24 g
Satfat 6.1 g
Carbohydrate 23 g
Fiber 2.8 g
Sodium 269 mg
Cholesterol 13 mg