• 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 or 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 or 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.

Notes

• !

  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.