MACADAMIA BRITTLE

JAN ADAMS

1 cup unsalted macadamia nuts, coarsely chopped
1/2 cup (1 stick) butter, room temperature
1/2 cup sugar
1 tablespoon light corn syrup
3/4 cup semisweet 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.  Spread evenly over top.  Cool 15 minutes.  Remove candy from pan.  Peel off foil.  Cool completely.  Break into pieces.