My aunt Jeanne made this recipe one Christmas when my oldest was a baby.  She got the recipe from an old family friend.  What I really enjoy most about this treat is that it is both salty and sweet.  Two of my favorite nuts AND chocolate…you can’t go wrong.

Cashew Macadamia Crunch
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2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips
¾ cup coarsely chopped salted or unsalted cashews
¾ cup coarsely chopped salted or unsalted MAUNA LOA Macadamia Nuts
½ cup (1 stick) butter, softened
½ cup sugar
2 tablespoons light corn syrup

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 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.  

Yields about 1½ pounds of candy.

Adapted from: Mauna Loa