Directions

• 1
  Butter a large cookie sheet; set aside. (a silicon baking sheet could be used instead).
• 2
  In a small custard cup, melt the butter (microwave High for about 30 seconds).
• 3
  Stir in the peppers; and set aside.
• 4
  In a 2-quart glass batter bowl, combine sugar, corn syrup and salt. Microwave on High for 3 minutes. (The syrup will be boiling rapidly, about 275°F – soft crack stage.)
• 5
  Stir the mixture and add almonds. Microwave on High an additional 5 to 6 minutes, stirring about half way through the cooking time. (The syrup will be light brown – about 350°F – hard crack stage).
• 6
  Stir in the butter/pepper mixture. Sprinkle baking soda over mixture, stirring constantly.
• 7
  Immediately pour mixture onto prepared cookie sheet.
• 8
  Cool; then break into pieces.
• 9
  Store in an airtight container.

•  !
  Omit ground red pepper and crushed chile pepper to eliminate the touch of “fire”. Microwave times are based on 950 to 1000 Watt oven; for 650 to 700 Watt oven increase cook times by a minute at each stage.