Cashew Macadamia Crunch - cooking recipe

Ingredients

2 cups milk chocolate chips
3/4 cup coarsely chopped cashews (salted or unsalted)
3/4 cup coarsely chopped macadamia nuts (salted or unsalted)
1/2 cup butter
1/2 cup sugar
2 tablespoons light corn syrup

Preparation

Line 9 inch square pan with foil, extending foil over edges of pan; butter foil.
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 and sugar is dissolved.
Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown (about 10 minutes).
Pour mixture over chocolate ships in pan, spreading evenly.
Cool(approximately 40 minutes).
Refrigerate until chocolate is firm (approximately 3 hours).
Remove from pan; peel off foil.
Break into pieces.