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
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
MsgID: 3151499
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-14 to 9-19 Recipe Swap - RECIPE RIOT!
Board: Daily Recipe Swap at Recipelink.com
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