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Cashew Macadamia Crunch

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

1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.
2. Sprinkle the chocolate chips evenly onto the bottom of prepared pan.
3. In a heavy skillet, combine cashews, macadamia nuts, butter, sugar and corn syrup and 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.
4. Pour mixture over chocolate chips in pan, spreading evenly. Cool. Refrigerate until chocolate is firm, if desired.
5. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.

Makes about 1 1/2 pounds candy.

Cook's Note: Unsalted nuts can be used, if desired.