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.
Fave RecipesIf the Cashew MacadamiaCrunch recipe was useful and interesting, you can share it with your friends or leave a comment.