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Cashew Macadamia Crunch recipe

Buttery, nutty and milk chocolate sweet,this crunchy treat is sure to please.

Recipe: Cashew MacadamiaCrunch

1 (11.5-ounce) package milk chocolatechips
3/4 cup coarsely chopped salted cashews
3/4 cup coarsely chopped salted macadamia nuts
1/2 cup butter, softened
1/2 cup granulated sugar
2 tablespoons light corn syrup

  • Line 9-inch square pan with foil, extendingfoil over edges of pan; butter foil.
  • Sprinkle the chocolate chips evenly ontothe bottom of prepared pan.
  • In a heavy skillet, combine cashews, macadamianuts, butter, sugar and corn syrup and cook over low heat, stirringconstantly, until butter is melted and sugar is dissolved. Increaseheat to medium; cook, stirring constantly, until mixture beginsto cling together and turns golden brown.
  • Pour mixture over chocolate chips in pan,spreading evenly. Cool. Refrigerate until chocolate is firm,if desired.
  • Remove from pan; peel off foil. Breakinto pieces. Store tightly covered in cool, dry place.

    Makes about 1 1/2 pounds candy.

    Cook’s Note: Unsalted nuts can be used,if desired.

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