1 c peanuts, toasted, skin removed
1 c. pecans, toasted & chopped
1 c. brown sugar
1/4 tsp. nutmeg
2 oz. chilled unsalted butter, cubed
Filling:
2 oz. unsweetened chocolate
1 1/2 oz. unsalted butter, scant 1/2 stick
3 3/4 c. sugar
1 c. light corn syrup
3 extra large eggs
2 tsps. vanilla
1/2 c. peanuts, chopped
1/2 c. pecans, chopped
Process 1 c. peantuts, 1 c. pecans, brown sugar, nutmeg & 2 oz. butter until mixture holds together in small crumbs. Press dough into bottom & up sides of 10" springform pan. Filling: Melt chocolate & butter. Set aside. Combine sugar & syrup in a saucepan & bring to a boil while stirring with a wooden spoon. Boil 2 minutes to completely dissolve the sugar. Set aside to cool. Beat eggs in bowl of mixer about 5 minutes until very fluffy. Slowly add cooled syrup mixture & melted chocolate. Add vanilla & nuts & pour into crust. Bake 40 minutes.
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