RECIPE: REC: Cashew Macadamia Crunch - this is sooooo good!!!

RECIPE:
M

mariadnoca

Moderator
Perfect for the holidaze...fast, easy, and fantastically good! (I have a hard time not eating it all!)

Cashew Macadamia Crunch

2 cups (11.5 oz. pkg.) milk or semi-sweet 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

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil (or spray with Pam). Cover bottom of prepared pan with chocolate chips.

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.

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.

Makes about 1- 1/2 pounds of candy.

 
It's on my list!! (if I find time to make one more thing..... smileys/smile.gif

Looks really great! Do you have any idea what temperature you cooked it to?

I take it the mixture is crunchy?

I'll let you know if I get far enough to try it!
If not this year, next year, but I'm going to try really hard to get it done this week.

Thanks for posting!

 
Temp....etc.

I have no idea, lol. Just mix till it is golden - think peanut brittle poured on top of chocolate. Very much like peanut brittle with a twist -- only better. It doesn't seem to come out as hard I think because of the chocolate. We had this at the office last week and it went fast with lots of yummy noises - even with all the other goodies. This is a keeper.

 
quick question...

made this tonight and it's a keeper, but what's
the best way to break it up? I used a knife,
but thought there's probably a better way.

 
Sorry didn't see this till now...

I do one of two things. I either break it with my hands or if I'm in a hurry (and when am I not, lol) I cover it and break it with a hammer.

I usally make a double batch of this and spread it on a baking sheet with a silpat on it, then when cool cover it with another silpat and hit it with a hammer to break it in to chunks. Don't hit it too much though or you could pulverize it.

 
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