Cashew Almond Chocolate Crunch Recipe

Directions

1. Line 9-inch (23 cm) square pan with foil, extending over edges. Grease foil. Cover bottom of pan with semi-sweet chocolate chips.

2. In large skillet, combine nuts, sugar, butter and corn syrup. Cook on low, stirring, until butter is melted. Increase heat to medium and cook, stirring constantly, until mixture comes together and turns light golden.

3. Pour over chocolate chips. Spread evenly. Let cool until chocolate is firm. Remove from pan. Peel off foil. Break into pieces. Store in cool, dry place.

Makes about 1 1/2 pounds (750 g) candy.

Tip:
• Replace semi-sweet chocolate chips with 2 cups (500 mL) CHIPITS Milk Chocolate Chips or CHIPITS White Chocolate Chips.