1/2 stick butter
1/2 cup half-n-half (eyed it)
1/3 cup light brown sugar (eyed it via a hand full)
around 2 TBSP (eyed it again could have been more) of the following spice mixture (in order of amount):
California Chili powder
Cayenne pepper flakes
1 tsp vanilla
1 bag of white chocolate chips (around a pound)
Melt butter in a heavy cast iron pan (I used my cast iron fondue pot) until melted and add the spice mixture cook for a little until spices are integrated and starting to smell nice. This is your last chance to taste and adjust heat of the spices. Add in sugar and cook until bubbly (my guess is softball I didn't measure the temp) and pour in cream. It will bubble up so make sure to use a big enough pan. Stir until caramel just comes together and add in vanilla and the chocolate chips and stir until melted (there should be enough heat to turn off the stove at this point so as not to scorch the chocolate.)
This is pretty thick and gooey. I could imagine it being a filling for cookie sandwiches or poured over ice cream.
I served it with marshmallows, next time I would add bread, strawberries and other fruit as well.
My powdered chili peppers were a little old so if you have new ones you may want to start out with less and add more to the butter until it gets to the hotness you want. I wouldn't add any more in after the butter stage since it will not mix well. Don't forget that the sweet and dairy will tone it down a lot so go pretty strong at the butter stage.
Spice mix went really well. The heat was balanced with the undertone of the warm spices.