Spiced Piñon Brittle Bark with Chili and Cinnamon

1.Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface with butter or non-stick spray. Set aside.

2.In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, corn syrup, and water. Heat over medium heat, stirring until the sugar is dissolved.

3.Once the sugar is dissolved, stop stirring. Insert a candy thermometer and bring the mixture to a boil. Continue to cook until the temperature reaches 135°C (275°F).

4.Add the piñon nuts to the syrup mixture and stir quickly to coat. Continue cooking, stirring constantly, until the mixture reaches 150°C (300°F). The nuts should be lightly toasted and the syrup a deep amber color.

5.Immediately remove the saucepan from the heat. Quickly stir in the cubed butter, vanilla extract, cinnamon, ancho chili powder, and cayenne pepper (if using). Stir until the butter is fully melted and incorporated.

6.Working very quickly, sprinkle the baking soda over the mixture and stir vigorously until the mixture foams up and lightens in color. This process should take no more than 10-15 seconds.

7.Immediately pour the brittle mixture onto the prepared baking sheet. Using a heat-proof spatula or the back of a spoon, quickly spread the brittle into a thin, even layer. Do not overwork the mixture or it will lose its airy texture.

8.While the brittle is still hot and soft, sprinkle the surface evenly with the coarse sea salt.

9.Allow the brittle to cool completely and harden, which will take about 30 to 45 minutes at room temperature.

10.Once fully cooled, break the brittle into irregular, bite-sized pieces (bark). Store in an airtight container at room temperature for up to two weeks.