Mocha Peanut and Cashew Brittle

Mocha Peanut and Cashew Brittle
Makes:
10 servings (1/4 cup each)
Prep Time:
10
minutes
Total Time:
90
minutes
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.

In this recipe:



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Ingredients:

  • 1 large egg white
  • 1/3 cup packed brown sugar
  • 1/3 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix
  • 2 tablespoons NESCAFÉ Café de Olla Instant Coffee Beverage Granules
  • 1 1/2 cups roasted salted peanuts
  • 1 cup roasted salted cashews

Directions:

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.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 260
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 120mg (5% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 14g
  • Protein: 9g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mocha Peanut and Cashew Brittle

Ingredients

  • 1 large egg white
  • 1/3 cup packed brown sugar
  • 1/3 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix
  • 2 tablespoons NESCAFÉ Café de Olla Instant Coffee Beverage Granules
  • 1 1/2 cups roasted salted peanuts
  • 1 cup roasted salted cashews

 

Directions

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.

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