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1
make the brittle Preheat the oven to 325.
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2
Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once.
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3
Keep the cashews warm.
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4
make the brittle Line a rimmed baking sheet with buttered parchment paper.
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5
In a saucepan, bring the sugar, corn syrup, butter and water to a boil.
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6
Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes.
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7
Remove from the heat.
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8
Whisk in the baking soda and cayenne; it will bubble up.
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9
Using a wooden spoon, stir in the warm cashews.
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10
make the brittle Pour the hot candy onto the baking sheet and spread it as thinly as possible.
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11
Let cool completely, then break into large shards.
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12
make the bark Line a baking sheet with parchment paper.
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13
In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate.
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14
Stir until the chocolate reaches 130.
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15
Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85.
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16
Return the bowl to the saucepan and warm the chocolate to 90, stirring.
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17
Remove from the heat.
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18
Fold in the Rice Krispies.
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19
Spread the mixture on the parchment in a 1/4-inch-thick layer.
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20
Let harden completely, then break into large shards.
