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Author Notes: I love homemade candy, and this brittle gives a grown-up, Southern spin on this childhood classic. The smoky, crisp bacon and bourbon perfectly compliments the sweet brittle. —amber wilson | for the love of the south
- Vegetable oil, for greasing parchment paper
- 1/2 cup of sugar
- 1/4 cup of light corn syrup
- 1 1/2 tablespoons of water
- 1 tablespoon of butter
- 3/8 teaspoon of baking soda
- 1 tablespoon of bourbon
- 1/2 cup of crispy bacon, torn into small pieces
- Sea salt, to sprinkle
- Brush a parchment-lined baking sheet with vegetable oil; set aside. Bring sugar, corn syrup and water to boil in a small saucepan over medium heat. Fit the saucepan with a candy thermometer and cook until the thermometer registers 290 degrees, 3-4 minutes.
- Stir in butter, cook, stirring often until the thermometer reaches 300 degrees. Take off heat and add baking soda, bourbon and bacon pieces. Stir together and immediately spread onto prepared, greased parchment paper and spread with a heatproof spatula. Sprinkle with desired amount of sea salt. Let cool and break the brittle into pieces. Enjoy!
- Make Ahead: Brittle can be made one week ahead. Store airtight, layered between pieces of parchment paper at room temperature.