2 cups sugar

2 cups brown sugar

2 cups dark corn syrup

2 cups butter

4 cups heavy cream

4 tablespoons vanilla

4 cups pecans

Salt

Dark dipping chocolate

3 teaspoons red chile powder

1 teaspoon red chile infused olive oil

Melt butter, both sugars and corn syrup with 2 cups heavy cream. Watch and stir. It will change color. Then add 2 cups cream, cook and stir until soft ball stage. Remove from heat and add the two teaspoon red chile powder, vanilla, pecans, and salt. Pour into a buttered tray, let stand 24 hours and cut into pieces. Melt dark chocolate with 1 teaspoon red chile powder. I added red chile olive oil to melt easier. Dip your pieces and allow to dry.