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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.
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