How to Make tasty Candy - Chocolate Cashew Macadamia Crunch

If you think you can't make delicious candies, you are, naturally put, wrong! making your own homemade candy doesn't have to be hard. Here is a recipe to make a homemade candy that is delicious but not difficult. This one is enough to make your mouth water: Cashew Macadamia Crunch.

The Macadamia nuts give this chocolate candy a touch of the islands. How could the compound of chocolate chips, cashews, macadamia nuts, butter, sugar, and corn syrup not be delicious? Too bad I have come to be a diabetic. But I'm going to try this with sugar-free chocolate chips, Splenda granular instead of sugar and see how it turns out. I'm hoping there won't be enough corn syrup in a incorporate of pieces to raise my blood sugar! I think the nuts will counteract the corn syrup--I hope.

Cashew Macadamia Crunch

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 lowest of ready pan with chocolate chips. incorporate 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 compound begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the compound over the chocolate chips in the pan. Spread the compound evenly. Cool and refrigerate until the chocolate is firm. Take off 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

Enjoy! (And eat a piece for me!)

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