Crunchy chocolate bark alongside cayenne-spiked cashew brittle is delicious. Awesome!
Yields: about 2 pounds
Total Time: 1 hr 15 min
1 1/2 cup(s) whole raw cashews
1 cup(s) sugar
1/2 cup(s) light corn syrup
1 stick(s) unsalted butter, cut into tablespoons
1/4 cup(s) water
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate, finely chopped
1/2 cup(s) Rice Krispies or feuilletine
1. Preheat the oven to 325 degrees F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.
2. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter, and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.
3. Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.
4. Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130 degrees F. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85 degrees F. Return the bowl to the saucepan and warm the chocolate to 90 degrees F, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.