"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CASHEW MACADAMIA CRUNCH Recipe

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This recipe for CASHEW MACADAMIA CRUNCH, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Richins
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk chocolate chips (11.5 oz pkg)
3/4 cup coarsely chopped salted or unsalted Cashews.
3/4 coarsely chopped salted ur unsalted Macadamia Nuts.
1/2 cup butter , softened
1/2 cut sugar
2 Tbsp. light corn syrup.

Directions:
Directions:

Line 9 in. square pan with foil over edges of pan
Butter foil. Cover botton of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy pan; cook over low heat, stirring constantly, until butter is melted and sugar is disolved. 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 lightly covered in cool , dry place.
Makes about 1 1/2 pounds.

 

 

 

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