"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Nutty Crunch Recipe

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This recipe for Nutty Crunch, by , is from The Martin and Tombs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
dawn tombs
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk chocolate chips
3/4 cups chopped salted cashews
3/4 cups chopped salted macadamia nuts
1/2 cup or 1 stick butter, softened
1/2 cup sugar
2 T. corn syrup

Directions:
Directions:
Line 9 inch pan with foil, extend foil over edges of pan. Grease foil. Cover bottom of pan with chocolate chips. Combine all nuts, butter, sugar, and syrup over heat till butter is melted and sugar is dissolved. Cook, stirring always till golden brown and clingy. Pour over chocolate chips. Cool in frigerator for 2 hours or overnight. Cut into squares. Remove from pan and foil. Store in airtight container in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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