Chocolate Cashew Crunch

4 Tbsp. unsalted butter (¼ cup)

1/3 cup light brown sugar, packed

½ cup salted cashews, finely chopped

¼ cup light corn syrup

1/3 cup flour

1 ½ tsp. vanilla extract

6 oz. chocolate chips

Preheat oven to 350 degrees. Butter and flour a cookie sheet.  In a small sauce pan, melt butter over medium heat.  Add brown sugar and corn syrup then bring to a boil over medium heat, stir constantly until sugar dissolves, about 3 to 5 minutes.  Remove from heat.  Stir in cashews, flour, and vanilla.  Drop the batter in ½ tsp. mounds 2 inches apart onto the prepared cookie sheet.  Using a spatula spread each to form a thin circle.   Bake for 8 to 10 minutes until browned, rotate pan front to back after four minutes.  Cool on cookie sheet about 1 minute.  Transfer to wire rack.  In small bowl set over a small saucepan, melt the chocolate over hot, not simmering, water.  Dip cookies halfway in chocolate and return to racks.  Cookies are very thin with chocolate covering half the cookie.  Yields about 3 dozen.