1/4 to 1/2 cup chile - I prefer half habanero and half dried ground chipotles
1/8 teaspoon salt
1/4 cup soft butter or margarine
1/8 teaspoon baking soda
1 1/2 cups whole piñons, peanuts, cashews or coarsely chopped pecans, walnuts or Brazil nuts
Boil together the sugars, corn syrup, water, chile and salt until the mixture
reaches 300 degrees F on a candy thermometer (hard crack). Stir the mixture
only until the sugar is dissolved so it doesn't scorch.
Add the butter and baking soda, stirring until the mixture foams up.
Add nuts and quickly stir them in.
Pour the mixture onto a greased heatproof flat pan. Spread the mixture until
it is very thin.
Loosen from the sheet before it cools and hardens.