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Nutrition Facts
Serving Size 88 g
(Approx. 10 Servings)
Amount Per Serving
Calories 340 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 590 mg 25%
Total Carbohydrate 46 g 15%
Dietary Fiber 2 g 8%
Sugars 41 g
Protein 6 g
Vitamin A 2% Iron 8%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chili Lime Pepita and Peanut Brittle
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
10  People


Recipe makes 10 Servings

1 cup(s) roasted salted pepitas
1/2 cup(s) roasted salted peanuts
1/2 cup(s) roasted salted cashews
1 cup(s) granulated sugar
3/4 cup(s) light corn syrup
1/3 cup(s) water
2 Tsp baking soda
2 Oz butter
1 Tbsp Twang-A-Rita Chili Lime Seasoning
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Combine all the nuts and lay them on a parchment lined baking sheet, sprinkle with half of the seasoning and then set aside.
Combine sugar, corn syrup, and water together in a medium sauce pan over medium flame. Stir to combine.
Allow sugar mixture to simmer and cook until it becomes golden or copper in color.
Quickly add in baking soda then butter. Mix until completely incorporated.
Remove from heat and pour over nuts. Spread sugar mixture with a spatula. Allow it to cool then crack with the back of a spoon.


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