Sesame-Nut Crunch

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

Yield: Makes 2 1/2 pounds
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 67%
  • Protein: 8.2g
  • Fat: 24g
  • Saturated fat: 6.1g
  • Carbohydrate: 23g
  • Fiber: 2.8g
  • Sodium: 269mg
  • Cholesterol: 13mg


  • 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. 1. Butter a sheet of foil, about 12 by 17 inches.
  2. 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. 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. 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. 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.
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