----------------------------LEIGH ORFANT JBFN65A----------------------------
1 c Unsalted macadamia nuts
Coarsely chopped (see note)
1/2 c Butter; room temperature
1/2 c Sugar
1 tb Light corn syrup
3/4 c Semi-sweet chocolate chips
Line bottom and sides of 9-inch round cake pan with aluminum foil. Butter
foil generously. Cook nuts, butter, sugar, and corn syrup in heavy large
skillet over low heat, stirring until butter melts and sugar dissolves.
Increase heat and boil until mixture turns golden brown and begins to mass
together, stirring constantly, about 5 minutes. Pour into prepared pan,
spreading evenly. Sprinkle with chocolate chips; let melt and spread evenly
over top. Cool 15 minutes. Remove candy from pan. Peel off foil. Cook
completely. Break into pieces. Makes 1 pound. (I suggest using the freezer
or refrigerator to cool candy before removing foil.)
NOTE: I have yet to find Macadamia nuts that are unsalted. Instead gently
rinse them under running water and pat them dry with a paper towel. Leigh
