Make caramel. Add bits to it, (in this case red peppercorns and cocoa nibs.) Pour out onto Silpat lined 1/2 sheet pan.
Make caramel. While heat is still on whisk in a bit of room temp butter, a pinch of Lima sea sat, whisk.
+ a sprinkling of malt powder, whisk this gooeyness to incorporate as best as possible. ooooo sticky.
+ take a generous pinch of baking soda and drop it into this malty caramel from a height so as to affect greater surface area. Turn heat down slightly as this thing will now grow, whiten, froth, caramelize. Use whisk as little as humanly possible; like almost not at all.
Pour/drop out onto Silpat lined 1/2 sheet pan.
Act like you're making caramel: start with the "wet sand" method, but RIGHT before any caramel color starts to show up, dump in more bits than sugar you started with. Stir with wooden spoon until sugar re-crystallizes and gets hard. Pour out into metal, ceramic or glass bowl.
Don't touch, it's hotter than it looks.