RCI-DS.003.0048.001
Cashew Macadamia Crunch
About -1/2 pounds candy.
Prep2 min
Cook0 min
Total2 min
Servings4
Difficultyintermediate
Ingredients
- (11.5 oz pkg) HERSHEY'S milk chocolate chips2 cups
- Coarsely chopped salted or unsalted cashews3/4 cup
- Coarsely chopped salted or unsalted macadamia nuts3/4 cup
- (1 stick) butter1/2 cupsoftened
- 1/2 cup
- 2 tbsp
Method
1
Combine butter and sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until the mixture melts and begins to bubble.
2
Add light corn syrup to the butter-sugar mixture and continue stirring until well combined.
2 minutes
3
Remove the saucepan from heat and let the mixture cool for 1-2 minutes until it thickens slightly.
2 minutes
4
Stir the coarsely chopped cashews and macadamia nuts into the caramel mixture until all nuts are evenly coated.
1 minutes
5
Spread the nut mixture in a single layer on a parchment-lined baking sheet, pressing gently to form an even layer.
2 minutes
6
Place the milk chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
3 minutes
7
Pour the melted chocolate over the cooled nut mixture and spread evenly using an offset spatula or the back of a spoon.
2 minutes
8
Allow the chocolate to set at room temperature for 10-15 minutes, or refrigerate for 5 minutes until completely hardened.
15 minutes
9
Break the crunch into bite-sized pieces and serve or store in an airtight container.