1 pkg (11 1/2-oz) milk chocolate chips
3/4 cup coarsely chopped cashews
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup
Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips. Combine the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the mixture begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the mixture over the chocolate chips in the pan. Spread the mixture evenly. Cool and refrigerate until the chocolate is firm. Remove from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.
Yield: About 1 1/2 lbs
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup
Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips. Combine the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the mixture begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the mixture over the chocolate chips in the pan. Spread the mixture evenly. Cool and refrigerate until the chocolate is firm. Remove from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.
Yield: About 1 1/2 lbs
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