Mixed Nut Brittle

Mixed Nut Brittle might be just the dessert you are searching for. This recipe serves 8 and costs $1.68 per serving. One portion of this dish contains roughly 12g of protein, 36g of fat, and a total of 818 calories. This recipe from Vegetarian Times requires agave nectar, baking soda, granulated sugar, and roasted cashew nuts. Plenty of people made this recipe, and 212 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, you might also like recipes such as Mixed Nut Brittle, Mixed Nut Brittle, and Mixed Nut-Cornflake Brittle.

Servings: 8

 

Ingredients:

1 cup agave nectar

1 ½ tsp. baking soda

3 cups granulated sugar

4 ½ cups mixed salted roasted nuts

Equipment:

baking sheet

candy thermometer

sauce pan

frying pan

spatula

Cooking instruction summary:

1. Line baking sheet with silicone baking mat.2. Stir together sugar, agave nectar, and 1/2 cup water in large saucepan. Cover, and bring to a boil over medium-high heat. Uncover, and cook at a rapid boil 10 minutes, or until mixture reaches 300°F according to candy thermometer.3. Remove pan from heat, and stir in baking soda. (Mixture will foam up and change color.) Stir until mixture is uniform light golden color, then stir in nuts. Return to heat, and gently stir 1 to 2 minutes, or until caramel is liquid once more.4. Pour nut mixture onto prepared baking sheet, and spread to 1/4-inch thickness with spatula. Cool completely, then break into pieces. Store in airtight container.

 

Step by step:


1. Line baking sheet with silicone baking mat.

2. Stir together sugar, agave nectar, and 1/2 cup water in large saucepan. Cover, and bring to a boil over medium-high heat. Uncover, and cook at a rapid boil 10 minutes, or until mixture reaches 300°F according to candy thermometer.

3. Remove pan from heat, and stir in baking soda. (

4. Mixture will foam up and change color.) Stir until mixture is uniform light golden color, then stir in nuts. Return to heat, and gently stir 1 to 2 minutes, or until caramel is liquid once more.

5. Pour nut mixture onto prepared baking sheet, and spread to 1/4-inch thickness with spatula. Cool completely, then break into pieces. Store in airtight container.


Nutrition Information:

Quickview
817k Calories
11g Protein
35g Total Fat
121g Carbs
11% Health Score
Limit These
Calories
817k
41%

Fat
35g
55%

  Saturated Fat
7g
44%

Carbohydrates
121g
40%

  Sugar
97g
108%

Cholesterol
0.0mg
0%

Sodium
250mg
11%

Get Enough Of These
Protein
11g
24%

Copper
1mg
86%

Magnesium
200mg
50%

Phosphorus
377mg
38%

Manganese
0.64mg
32%

Zinc
4mg
29%

Iron
4mg
26%

Vitamin K
26µg
25%

Selenium
9µg
14%

Folate
53µg
13%

Potassium
438mg
13%

Vitamin B1
0.15mg
10%

Vitamin B2
0.17mg
10%

Vitamin B6
0.2mg
10%

Fiber
2g
9%

Vitamin B5
0.94mg
9%

Vitamin B3
1mg
5%

Vitamin E
0.71mg
5%

Calcium
35mg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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