- 240 g mix of nuts (80 hazelnuts, 90 almonds, 50 arachidi, 20 coconut flakes);
- 80 g mix of seeds (sunflower, sesame, pumpkin);
- 350 g caster sugar;
- 30 g water;
- 1 lemon juice.
1 – Toast the nuts and seeds in the oven at 160 °C for about 10 minutes.
2 – In a saucepan, weigh water, lemon and sugar over low heat, bring to about 120 °C, pour in the dried fruit and seeds, mix with a wooden spoon or a heat-resistant spatula until an amber caramel forms.
3 – Pour everything into a 20×20 cm mold (previously oiled) and let it cool a bit.
4 – When the brittle is still warm, remove the mold and cut the brittle into rectangles.
5 – Wrap each crisp in baking paper and close with a string.
STOARGE: Store in an airtight container or plastic bags in a cool and dry place.