Cashew Macadamia Crunch

• 2 cups (11.5 ounce package) milk chocolate chips
• 3/4 cup coarsely chopped salted or unsalted cashews
• 3/4 cup chopped salted or unsalted macadamia nuts
• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 2 tablespoons light corn syrup

Line a 9-inch square pan with foil, extending the foil over the edges of the pan. Grease the foil. Cover the bottom of the prepared pan with chocolate chips.

Combine the cashews, macadamia nuts, butter, sugar and corn syrup in a large heavy skillet; cook over low heat, stirring constantly, until the butter is melted and the sugar is dissolved. Increase the heat to medium; cook, stirring constantly, until the mixture begins to cling together and turns golden brown.

Pour the mixture over the chocolate chips in the pan, spreading evenly. Cool. Refrigerate until the chocolate is firm. Remove the candy from the pan; peel off the foil. Break into pieces and store tightly covered in a cool, dry place.