Sesame-Nut Crunch
Notes: If desired, use salted butter and omit salt. If mkaing up to 2 days in advance, store airtight.
How to Make It
Step 1
1
Butter a sheet of foil, about 12 by 17 inches.
Step 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.
Step 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.
Step 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.
Step 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).
Step 6
6
Nutritional analysis per 2 ounces.
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
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