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White Chip and Macadamia Toffee Crunch

1 1/3 cups (8-ounce package) HERSHEY'S White Chips and Macadamia Pieces, divided use
3/4 cup butter
3/4 cup granulated sugar
3 tablespoons light corn syrup

1. Line 8 or 9-inch square or round pan with foil, extending foil over edges of pan; butter foil.
2. Reserve 2 tablespoons chocolate chip and nut mixture; sprinkle remaining chip mixture over bottom of prepared pan.
3. Combine butter, sugar and corn syrup in medium heavy saucepan; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
4. Increase heat to medium; cook, stirring constantly, until mixture boils. Cook and stir until mixture turns a light caramel color (about 15 minutes).
5. Immediately pour mixture over chip and nut mixture in pan, spreading evenly.
6. Sprinkle reserved 2 tablespoons chip mixture over surface. Cool. Refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.

Makes about 1 pound candy.

Special Dark and Macadamia Toffee Crunch: Substitute 1 1/3 cups (8-ounce package) HERSHEY'S SPECIAL DARK Chips and Macadamia Pieces for HERSHEY'S White Chips and Macadamia Pieces. Proceed as above.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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