Cashew Macadamia Crunch
2 cups (11.5 oz. pkg.) HERSHEY'S Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
1. Line 9-inch square pan with foil, extending foil over edges of pan; butter
foil. Cover bottom of prepared pan with chocolate chips.
2. 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.
3. 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. About 1-1/2 pounds candy.