Name: Mocha Peanut and Cashew Brittle
Prep time: 10 s
Cook time: 20 s
Total time: 90 s
Yield: 10
Cuisine: Spanish
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

Ingredients

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

Key Ingredients

Mexican Chocolate Drink Granulated Mix - 11.2oz

(11.2 oz.)

Make It

Step 1

Preheat oven to 325° F. Lightly grease baking sheet.

Step 2

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.

Step 3

Spread nut mixture evenly on prepared baking sheet. Bake for 20 minutes, stirring once halfway through baking for even browning.

Step 4

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.