Cashew Macadamia Crunch

Cashew Macadamia Crunch

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories200
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates18 g6% DV
Dietary Fiber2.0 g8% DV
Sugars15 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  Amount Per Serving % DV *
Calories200
Calories from Fat130
Total Fat15 g23% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates18 g6% DV
Dietary Fiber2.0 g8% DV
Sugars15 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron2% DV
  • 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.)
  • 3/4 cup salted or unsalted cashews coarsely chopped
  • 3/4 cup macadamia nut baking pieces
  • 1/2 cup butter (1 stick)
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup

Directions

  • 1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
  • 2. 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.
  • 3. 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. About 1-1/2 pounds candy.
Ingredients sitting on a table

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