So yes, there are going to be 3 new posts today...and no I did not make them all today. I made the pie this weekend and this recipe and the next ones were made today. This recipe is from my Hershey Best-loved Recipes cookbook. I've been using various recipes from online so much recently that I've really missed using an actual cookbook. Originally the recipe is called "Cashew Macadamia Crunch" because it uses only cashews and macadamias, but I had a big tub of mixed nuts and I thought it was discriminatory only to use those 2 nuts. :) This is a salty and sweet pleasure for anyone! Unless you hate nuts, I can't imagine anybody not liking this candy. The nuts are held together by a gooey, sugary, and buttery mixture. The recipe also originally called for only milk chocolate chips, but after years of experience, I found that using half milk and half semisweet chocolate usually yields the best results. Hope you guys enjoy and tell me if you try it! :)
INGREDIENTS:
2 cups (11.5 ounce package) Hershey's Milk Chocolate chips (or 1 cup Milk chocolate, 1 cup semisweet)
*of course they tell you to use EVERYTHING Hershey, but I won't tell anyone if you don't. :)
2 cups mixed nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2-3 tablespoons light corn syrup
DIRECTIONS:
1. Line a 9-inch square pan with foil, extending foil over edges of pan. Grease foil. Cover bottom of prepared pan with chocolate chips.
2. Combine nuts, butter, sugar, and corn syrup in large saucepan; 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 a light golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly; cool. Refrigerate until chocolate is firm. Remove from pan and peel off foil. Break into pieces (you might need to use a knife). Store tightly covered in a cool, dry place (I kept mine in the refrigerator b/c to me it tastes better cold).
Ingredients
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