Cool and creamy ice cream is the perfect pairing for this spicy topping. If you're serving little ones, you may want to reduce the amount of cayenne to accommodate less heat-tolerant taste buds.
|1 tablespoon butter||1/2 teaspoon sea salt|
|1 cup sugar||1/8 teaspoon cayenne pepper|
|1/2 cup water||1/2 cup pine nuts|
Line a cookie sheet with a nonstick silicone mat or a piece of greased parchment paper.
In a heavy saucepan, combine the butter, sugar, water, salt and cayenne. Cook over medium heat, stirring often with a heatproof spatula, until mixture registers 350 degrees F on a candy thermometer.
Turn off heat and quickly stir in pine nuts until they're completely coated in the caramel. Carefully and quickly pour the brittle onto the prepared pan and spread into an even layer. Let cool completely, then break into pieces to serve.
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