Cashew Macadamia Crunch – a delicious recipe with milk chocolate chips, cashews, nuts, butter, sugar, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line 9 inch square pan with foil, extending foil over edges of pan; butter foil.
2
Cover bottom of prepared pan with chocolate chips.
3
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and and sugar is dissolved.
4
Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown (about 10 minutes).
5
Pour mixture over chocolate ships in pan, spreading evenly.
6
Cool(approximately 40 minutes).
7
Refrigerate until chocolate is firm (approximately 3 hours).
8
Remove from pan; peel off foil.
9
Break into pieces.
771
kcal
Calories
49
g
Fat
78
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups milk chocolate chips, 3/4 cup coarsely chopped cashews (salted or unsalted), 3/4 cup coarsely chopped macadamia nuts (salted or unsalted), 1/2 cup butter, and more.
Yes, Cashew Macadamia Crunch falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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