Recipe: Sesame-Nut Crunch (using cashews, peanuts and sunflower seeds)

SESAME-NUT CRUNCH

1/2 cup (1/4 lb) unsalted butter*
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 3/4 teaspoons ground cayenne pepper
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

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

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.

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.

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

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). If making up to 2 days in advance, store airtight.

*If desired, use salted butter and omit salt.

Makes 2 1/2 pounds
Source: Safeway Select, December 2000