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Mocha Peanut and Cashew Brittle

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 10 servings (1/4 cup each)


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 10 servings (1/4 cup each)
Calories 260
Calories from Fat 160
%Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 120mg 5%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 11%
Sugars 14g
Protein 9g
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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