Mocha Peanut and Cashew Brittle
With a hint of coffee, chocolate this peanut and cashew brittle has layers of flavor. It's perfect for the holidays and makes any meal elegant.
10 mins. to Prepare
20 mins. Cooking Time
60 mins. Standing Time cooling
90 mins. Total
Servings: 10 servings (1/4 cup each)
PREHEAT oven to 325° F. Lightly grease baking sheet.
BEAT egg white in a large bowl until white and foamy. Add sugar, Abuelita chocolate and coffee granules; beat until well combined. Add peanuts and cashews; stir until well coated.
SPREAD nut mixture evenly on prepared baking sheet. Bake for 20 minutes, stirring once halfway through baking for even browning.
COOL for at least 1 hour or until complete cool. Break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature for up to 2 weeks.
Amount Per Serving
Servings: 10 servings (1/4 cup <i>each</i>)
|Calories from Fat||160|
|Total Fat 18g||28%|
|Saturated Fat 3g||16%|
|Dietary Fiber 3g||11%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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