Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Macadamia Nut | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 cups (11.5 oz pkg) HERSHEY'S Milk Chocolate Chips
- 3/4 cup Coarsely chopped salted or unsalted cashews
- 3/4 cup Coarsely chopped salted or unsalted macadamia nuts
- 1/2 cup (1 stick) butter, softened
- 1/2 cup Sugar
- 2 tbsp Light corn syrup
- =
Directions
Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.
Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in 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 golden brown.
Pour mixture over chocolate chips in pan, spreading evenly.
Cool until chocolate is firm. Remove from pan; peel off foil.
Break into pieces.
Store tightly covered in cool, dry place.
About -1/2 pounds candy.