Spiced Cashew Brittle And Chocolate Crunch Bark

1. 1

   Preheat the oven to 325u00b0. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.

2. 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. 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. 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 130u00b0. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85u00b0. Return the bowl to the saucepan and warm the chocolate to 90u00b0, 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.

5. 5

   Use milk chocolate instead of dark. Follow the same method: Melt two-thirds of the chocolate to 113u00b0. Add the remaining chocolate and stir until 80u00b0. Warm the chocolate to 85u00b0; fold in the Rice Krispies.

* Per serving · 4 servings · Values may vary.