assignmentPREPARATION
Heat water, syrup and sugar to bubbling over medium heat, then to soft ball stage. (Don't be tempted to increase the temp to speed up the cooking.
At 234°, add nuts and cook until it turns caramel color and has a roasted fragrance, stirring occasionally to keep nuts from burning on the bottom of the pan.
At 300°, add jalapeño flakes and baking soda.
Stir hard then pour onto a buttered cookie sheet.
Tilt to even it out, then [sprinkle with salt].
Place in refrigerator for 30 minutes or so to chill. (Or you can place it on the porch table if it's cold outside.) Break into desired size pieces.
Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess!
Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds intervals until the chocolate has melted. If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes.) Ensure the chocolate avoids contact with water and steam while melting.
Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
Remove rectangles from the freezer. If you want to take your time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides.
Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house, etc.)
Spread onto two jelly roll pans or cookie sheets.