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Sesame-Nut Crunch

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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).

  6. Nutritional analysis per 2 ounces.