1 c. unsalted macadamia nuts
1/2 c. sugar
3/4 c. semi-sweet chocolate chips
1/2 c. butter, room temperature
1 tbsp. light corn syrup

Line bottom and sides of 9-inch round cake pan with foil. Butter foil generously. Cook nuts, butter, sugar, and syrup in heavy large skillet over low hat, 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.