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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||160|
|Total Fat 18g||28%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 3g||11%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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