Fall Salad with Spicy Brittle

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Spicy Brittle:

1 1/2 cups sugar

1/2 cup light corn syrup 

1 stick (8 tablespoons) salted butter, melted 

1/2 teaspoon chili powder 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

1/2 cup almonds, toasted and coarsely chopped 

1/2 cup walnuts, toasted and coarsely chopped 

1/2 cup pecans, toasted and coarsely chopped 

1/2 cup pistachios, toasted and coarsely chopped 

1 1/2 teaspoons flaked sea salt 

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) 

1/2 red onion, thinly sliced 

1/4 cup golden raisins 

1 cup good-quality bottled vinaigrette 

2 tablespoons grainy mustard 

1 tablespoon honey