Chile-Cinnamon Brittle with Mixed Nuts

Name: Chile-Cinnamon Brittle with Mixed Nuts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon ancho chile powder, 1/3 palmful; 1 sticks butter, diced; 59 milliliters corn syrup; 0 teaspoons ground cinnamon, a couple of pinches; 237 milliliters chopped toasted hazelnuts; 59 milliliters good quality honey; 237 milliliters peanuts; 2 teaspoons sea salt, half a palmful; 237 milliliters sugar; 2 vanilla beans; 237 milliliters whole peeled almonds

This recipe makes 10 servings with 472 calories, 9g of protein, and 33g of fat each. If $1.86 per serving falls in your budget, Chile-Cinnamon Brittle with Mixed Nuts might be From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter.

Ingredients you will need

Vanilla Bean

Corn Syrup

Hazelnuts

Almonds

Peanuts

Butter

Honey

Seeds

Sugar

Toast

Nuts

Salt

Equipment you will use

Baking Sheet

Oven

Pot

Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon.

Ingredients you will need

Chili Powder

Cinnamon

Caramel

Equipment you will use

Pot

Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

Ingredients you will need

Vanilla Bean

Roll