Cashew nut roast with white chocolate and Sichuan pepper

Ingredients:

• 1 tbsp unsalted butter, plus extra for greasing the pan
• 1.5 cups of sugar
• 3/4 cup dark corn syrup
• 3 cups roasted salted cashews (1 cup chopped cashews)
• 2 teaspoons of baking soda
• 2 tsp Chinese Five Spice Powder
• 1 package (300 g) white chocolate granules
• 1 tbsp. l. torn dried arbol chiles (about 5 pods)
• 1 tbsp Sichuan pepper
• Special equipment: caramel thermometer

Preparation:

1. Grease a baking sheet with butter and set aside. Combine the sugar, dark corn syrup, and 1 cup water in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 250°F (126°C). Add the butter and all the cashews and continue cooking until the nuts are well coated, about 3 minutes. Stir in the baking soda and Chinese seasoning. Pour the mixture onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then sprinkle with white chocolate and let stand until the granules are soft and melted. Spread the white chocolate into an even layer.
2. Place the chili peppers and Sichuan peppercorns in a small skillet and toast over medium heat until fragrant, about 2 minutes. Sprinkle the peppercorns evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.