Bacon Brittle

By • May 18, 2012 • 1 Comments


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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.)
  1. Chop the bacon into small bits about a 1/4-inch in size.
  2. Butter a rimmed baking sheet or line it with a Silpat.
  3. 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.
  4. 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.
  5. Allow the brittle to cool completely, then break into pieces. Store in an airtight container.

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11 months ago shalomhandiworkgifts

Bacon Brittle sounds interesting! Great Picture