- Place very clean snow in a dish and pack it down. Set aside in the freezer before cooking the taffy.
- In a large skillet over medium-high heat, cook the almonds just until slightly golden. Add the cayenne pepper. Season with salt. Let cool in a small bowl.
- In a deep pot, bring the syrup, cinnamon and star anise to a boil. Continue to boil, without stirring, until a candy thermometer reads 238°F (115°C), about 10 to 15 minutes. Off the heat, remove the cinnamon stick and star anise. Using a metal spoon, pour a small amount of taffy over the snow to check the consistency. If it is too stiff, add a bit of water and mix well. If it is too runny, cook longer.
- Pour thin lines of taffy over the snow. Let the taffy harden for a few seconds, then twirl around wooden popsicle sticks. Coat in the almond mixture.
Golden maple syrup was chosen here for its delicate flavour.