Total Calories: 38
In a glass bowl, melt candy coating 2 minutes on HIGH; stir; add 20 seconds if not melted. Stir in nuts and cayenne. Spread onto a wax-paper-lined baking sheet. Chill for 20 minutes. Break into small pieces. Store in airtight container in refrigerator.
Fun Fact: Chocolate melts easier and quicker if it is in small pieces. And it likes to be stirred at intervals. Don’t let any water get in with the chocolate or it will "seize up" and not melt properly.
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