Cashew Macadamia Crunch
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.