Fall Salad with Spicy Brittle

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Love this easy HOT DRESSING option for Fall...

subheading: Spicy Brittle:

1 ½ cups sugar

½ cup light corn syrup

1 stick (8 tablespoons) salted butter, melted

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

½ cup almonds, toasted and coarsely chopped

½ cup walnuts, toasted and coarsely chopped

½ cup pecans, toasted and coarsely chopped

½ cup pistachios, toasted and coarsely chopped

1 ½ teaspoons flaked sea salt

subheading: Salad:

8 ounces bacon

1 head escarole, chopped into 2-inch pieces

1 small head radicchio, chopped into 1-inch pieces

2 carrots, coarsely grated

1 apple, thinly sliced (toss in lemon juice if not using immediately)

½ red onion, thinly sliced

¼ cup golden raisins

1 cup good-quality bottled vinaigrette

2 tablespoons grainy mustard

1 tablespoon honey

Directions at foodnetwork.com

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