- 1/2 cup dark amber pure maple syrup
- 1 5-ounce package fried pork rinds with skin (chicharrones)
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt, or to taste
- Heat syrup in a 4-6-quart heavy pot over medium heat until large bubbles cover bottom, about 2 minutes. Gently stir in pork rinds with a wooden spoon until coated, then cook, stirring constantly, until caramelized, 2-3 minutes.
- Remove from heat. Toss with cayenne and salt. Spread to cool on a rimmed baking sheet.