Line cookie sheet with cooking parchment or waxed paper; spray paper with cooking spray.
In 10-inch nonstick skillet, melt butter over medium heat. Stir in sugar, corn syrup and peppers. Cook 4 to 5 minutes, stirring often, until sugar melts and glaze begins to thicken. (Mixture will look foamy.)
Remove from heat; stir in nuts and chow mein noodles. Immediately drop in stacks of about 2 tablespoons each onto cookie sheet. Sprinkle with salt. Cool completely.