Cashew Macadamia Crunch

Portions:1.5 pounds candy
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Ingredients

  • 2 cups HERSHEY’S Milk Chocolate Chips 11.5-oz. pkg.
  • ¾ cup coarsely chopped salted or unsalted cashews
  • ¾ cup coarsely chopped salted or unsalted macadamia nuts
  • ½ cup butter softened
  • ½ cup sugar
  • 2 tablespoons light corn syrup

Instructions

  • Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.
  • Cover bottom of prepared pan with chocolate chips.
  • Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
  • Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan, spreading evenly.
  • Cool.
  • Refrigerate until chocolate is firm.
  • Remove from pan; peel off foil.
  • Break into pieces.
  • Store tightly covered in cool, dry place.

Notes / Tips / Wine Advice:

About 1½ pounds candy.
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Course Candy