Warm autumn salad with spicy nut brittle

Ingredients:

Spicy assorted nut grillage

• 1.5 cups of sugar
• 0.5 cup light corn syrup
• 110 g (8 tbsp) melted salted butter
• 0.5 tsp chili powder
• 0.5 tsp ground cumin
• 1/4 tsp cayenne pepper
• 0.5 cups almonds, toasted and coarsely chopped
• 0.5 cups walnuts, toasted and coarsely chopped
• 1/2 cup pecans, toasted and coarsely chopped
• 0.5 cups pistachios, toasted and coarsely chopped
• 1.5 tsp sea salt flakes
• Special equipment: caramel thermometer

Salad

• 220 g of bacon
• 1 head escarole, cut into 5cm pieces.
• 1 small head radicchio, cut into 2.5cm pieces
• 2 carrots, grated on a coarse grater
• 1 apple, thinly sliced ​​(sprinkle with lemon juice if not using right away)
• Half a red onion, thinly sliced
• 1/4 cup golden raisins
• 1 tbsp. store-bought vinaigrette dressing good quality
• 2 tbsp. grainy mustard
• 1 tbsp. honey

Preparation:

1. Spicy grillage with nuts: Line a baking sheet with parchment paper.
   
   In a large saucepan, combine the sugar, corn syrup, butter, and 1/2 cup water. Stir gently with a wooden spoon over medium-high heat until the sugar melts. Stop stirring and continue cooking, swirling the pan occasionally to ensure even cooking, until the temperature reaches 300°F (150°C), about 10 minutes. Meanwhile, in a small bowl, combine the chili powder, cumin, and cayenne pepper.
2. Gently but quickly fold the almonds, walnuts, pecans, pistachios, and spice mixture into the caramel. Spread the mixture onto the prepared baking sheet, using a spoon to spread it as evenly as possible. Sprinkle with sea salt. Let cool completely for 1–1.5 hours. Once the candied nuts have set, break them into pieces.
3. SaladFry the bacon in a frying pan until crispy. Reserve 1 tablespoon of the rendered fat in the pan.
   
   When ready to serve, arrange the entire salad on a large platter in layers: escarole, radicchio, carrots, apples, onions, raisins, and bacon.
4. Heat a frying pan with fat over medium heat. Add the vinaigrette, mustard, and honey and cook, stirring, until heated through. Drizzle the dressing over the salad. Top with the grilled brisket pieces. Serve immediately.