Cashew Macadamia Crunch

Pat Duran


This is a great recipe I tried it and I liked it a lot- It has chocolate, nuts, butter and sugar and corn syrup. If you like all these things you better make a double batch. So ,so good.


★★★★★ 1 vote

1 1/2 pounds
10 Min
10 Min
Stove Top


  • 2 c
    chocolate chips or white chocolate
  • 1/4 c
    flaked coconut
  • 3/4 c
    coarsely chopped salted or unsalted cashews
  • 3/4 c
    coarsely chopped macadamia nuts
  • 1/2 c
    butter, softened
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    light corn syrup

How to Make Cashew Macadamia Crunch


  1. Line a 9-inch square pan with foil; extending foil over edges of pan. Butter foil. Cover bottom of prepared pan with chocolate chips and coconut.
    Combine cashews, macadamia nuts, butter, sugar and corn syrup in a large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown, about 10 minutes.
    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 tightly covered in cool , dry place.

Printable Recipe Card

About Cashew Macadamia Crunch

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy

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