1/3 cup coarsely chopped macadamia nuts
1/3 cup chopped hazelnuts
1 unbaked pastry shell (9 inches)
1/2 cup salted cashew halves
1/2 cup pecan halves
1/3 cup slivered almonds
1 cup light corn syrup
1/2 cup sugar
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Sprinkle macadamia nuts and hazelnuts into the pastry shell. Arrange cashews, pecans and almonds over the chopped nuts.
In a small bowl, beat the eggs, corn syrup, sugars, butter, vanilla and salt until well blended. Pour over nuts.
Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. (Cover edges with foil during the last 10 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Store in the refrigerator. Yield: 8 servings