Double Macadamia Crunch

1 cup coarsely chopped mauna loa macadamia nuts
1 cup finely chopped mauna loa macadamia nuts
1 cup (2 sticks) butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
14 ounces milk chocolate, melted


Preheat the oven to 300 degrees. Spread the macadamia nuts in 2 shallow pans and toast in the oven, stirring occasionally, until delicately browned. Let cool. Meanwhile, melt the butter over low heat in a heavy 2-quart saucepan. Add the sugar, corn syrup, and water. Cook, stirring occasionally, to the hard crack stage (300 degrees). Watch carefully after the candy reaches 280 degrees. Quickly stir in the toasted coarsely chopped macadamia nuts. Spread in an ungreased 13x9x3-inch pan. Let cool. Turn out onto waxed paper and spread the top with half the melted chocolate and sprinkle with half of the finely chopped macadamia nuts. Cover with waxed paper and turn over. Spread the candy with the remaining chocolate and sprinkle with the remaining nuts. Refrigerate until the chocolate is firm.