3cupscrushed corn chips (you can use tortilla chips or Fritos)
Sea salt, flaked or coarse, for garnishing
Line a large baking sheet with parchment paper. In a double boiler heated on medium low, slowly melt the chocolate chips while occasionally stirring with a rubber or silicone spatula, about 5 minutes. Once melted, turn off the heat and with the spatula stir in the vanilla, cinnamon, and cayenne until well combined. Stir in the crushed chips until they are completely covered with the chocolate. Taste and adjust seasonings.
Using a table spoon, scoop up small lumps of the candy and then place on the parchment paper. With a light hand, gently sprinkle the sea salt over the candy. (If your chips are super salty and after tasting you feel there is already enough, go ahead and skip the salt garnish.)
Refrigerate the sheet for 30 minutes or until the candy hardens. Once ready, keep the candy stored in an airtight container in the refrigerator for a week. (Though I’m pretty sure it won’t last that long.)