Ingredients

• 1 tablespoon unsalted butter, plus more for the baking sheet
• 1 1/2 cups sugar
• 3/4 cup dark corn syrup
• 3 cups roasted salted cashews, 1 cup chopped
• 2 teaspoons baking soda
• 2 teaspoons Chinese five-spice powder
• One 11-ounce bag white chocolate chips
• 1 tablespoon torn dried arbol chiles (from about 5 chiles)
• 1 tablespoon Sichuan peppercorns

Instructions

1. Special equipment: a candy thermometer
2. Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer.
3. Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces.