---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Gifts
       Yield: 1 Recipe
 ----------------------------LEIGH ORFANT JBFN65A----------------------------
       1 c  Unsalted macadamia nuts
            Coarsely chopped (see note)
     1/2 c  Butter; room temperature
     1/2 c  Sugar
       1 tb Light corn syrup
     3/4 c  Semi-sweet chocolate chips
   Line bottom and sides of 9-inch round cake pan with aluminum foil. Butter
   foil generously.  Cook nuts, butter, sugar, and corn syrup in heavy large
   skillet over low heat, stirring until butter melts and sugar dissolves.
   Increase heat and boil until mixture turns golden brown and begins to mass
   together, stirring constantly, about 5 minutes. Pour into prepared pan,
   spreading evenly. Sprinkle with chocolate chips; let melt and spread evenly
   over top.  Cool 15 minutes. Remove candy from pan. Peel off foil. Cook
   completely. Break into pieces. Makes 1 pound. (I suggest using the freezer
   or refrigerator to cool candy before removing foil.)
   NOTE:  I have yet to find Macadamia nuts that are unsalted. Instead gently
   rinse them under running water and pat them dry with a paper towel. Leigh
   MM Format Norma Wrenn npxr56b