Fragrant crispness of chestnut

Components

• 1/3 cup of unsalted roasted chestnuts (tea variety)
• One-third of a tea cup of unsalted sunflower seeds
• 1½ tablespoons of toasted sesame seeds
• 1 cup of granulated sugar
• Half a tablespoon of oil for anointing
• 1 teaspoon of ground cinnamon
• Two cardamom pods
• 1½ teaspoons of ground coffee

Setup phase

1. Trim the ends and split the cardamom pods in half. Move the seeds to a mortar and crush them thoroughly. Roughly chop the cashew nuts.

1. In a bowl, combine the cashew nuts, sunflower seeds, sesame seeds, cinnamon, coffee, and ground cardamom. Lightly grease a small baking tray with oil.
2. Place the sugar in a frying pan and heat over medium heat until it fully melts and turns into a golden caramel, stirring occasionally with a silicone spatula to prevent burning and dissolve any sugar crystals.
3. Add the chestnuts and stir promptly to combine with the caramel. Remove from heat and transfer the caramel-coated chestnuts into the prepared baking pan. Let them sit at room temperature until they harden and cool. Break into smaller pieces by hand or, for a crunchy puff, crush the pieces using a mortar and pestle.
4. Store the brown crunch in a sealed container for up to 15 days. Enjoy it with fruits, yogurt, ice cream, mousses, or cakes.