Directions:
- Preheat oven to 350°F with rack in middle. Line a large baking sheet with parchment.
- Blend butter, brown sugar, flour, vanilla, salt, curry powder, and egg white in a food processor until smooth.
- Glue parchment down with a dab of batter in each corner, then spread remaining batter evenly into a 14- by 10-inch rectangle (1/8-inch-thick) on parchment with spatula. Scatter chocolate and nuts evenly over batter, then bake until firm and golden-brown, 18 to 20 minutes. Transfer, still on parchment, to a rack to cool completely. Remove from paper, breaking into pieces.
- Cooks' note: Crisps can be made 1 day ahead and kept in an airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.96 Kcal (808 kJ) | ||
| Calories from fat | 91.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 5% | |
| Sodium | 54.68mg | 2% | |
| Potassium | 110.9mg | 2% | |
| Total Carbs | 24.2g | 8% | |
| Sugars | 17.12g | 68% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 420.75 Kcal (1762 kJ) | ||
| Calories from fat | 199.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 16% | |
|---|---|---|---|
| Cholesterol | 35.74mg | 5% | |
| Sodium | 119.23mg | 2% | |
| Potassium | 241.83mg | 2% | |
| Total Carbs | 52.76g | 8% | |
| Sugars | 37.33g | 68% | |
| Dietary Fiber | 2.39g | 4% | |
| Protein | 6.42g | 6% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1.3mg | 3% | |
| Calcium | 60mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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