Bacon Nut Brittle Recipe

How to make it

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• Liberally grease a large baking sheet, or cover a baking sheet with greased parchment paper, or use a silicone mat (like a silpat).
• Fry the bacon.
• You want it crisp, but not too crisp. Chop or tear the bacon into 1/4 to 1/2 inch bits.
• It seems the best combination is some crispy strips and some chewy strips.
• There was more bacon flavor when I used basic supermarket brands; if you use thicker-cut bacon, you may need to increase the syrup amount to get good coverage across the brittle.
• In a medium saucepan, combine both sugars, the corn syrup and water over medium heat.
• Stir until the sugar dissolves and the syrup comes to a boil.
• Attach a candy thermometer to the pan, increase the heat to medium high, and cook, without stirring, until the mixture reaches 290 degrees.
• Immediately turn off the heat.
• Try not to mess with the sugar while it is boiling, in order to avoid crystallization.
• Corn syrup is much maligned, but it’s a classic tool that helps avoid that crystallization.
• Off the heat, stir in the bacon fat, vanilla, baking soda and salt and quickly stir to distribute.
• Then, quickly add peanuts and bacon bits and mix to coat. Immediately pour the hot mixture onto a prepared baking sheet.
• Use a silicone spoon or spatula to spread mixture as thinly as possible.
• Please note that there is so much stuff in the brittle, it will start to seize and thicken quickly.
• That – and the mass of bacon and peanuts – prevents the brittle from becoming nice and thin.
• If you want that style, cut the amount of peanuts and bacon you add and leave the heat on when you stir in all the ingredients.
• This should make for a lighter style of brittle.
• Cool 10-20 minutes until hard, before breaking into pieces.
• Store in a covered container.