If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple.
Adapted from Tina Ujlaki’s Best-Ever Nut Brittle recipe for Food and Wine Magazine. - Bob Vivant
Makes 3/4 pound
- 8 ounces bacon, cooked your favorite way until crisp (I used a smoked maple bacon.)
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 3 tablespoons light corn syrup or golden syrup
- 1/4 teaspoon baking soda
- coarse sea salt (I used Maldon.)
- Chop the bacon into small bits about a 1/4-inch in size.
- Butter a rimmed baking sheet or line it with a Silpat.
- In a large, heavy-bottomed saucepan, combine the sugar, water, butter, and syrup. Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
- Remove from heat and stir in the baking soda, then the bacon bits. Immediately pour the mixture on the prepared baking sheet. Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer. Sprinkle with sea salt.
- Allow the brittle to cool completely, then break into pieces. Store in an airtight container.