Bacon Brittle Recipe
This recipe from Sara Perry uses pecans instead of peanuts. You can substitute peanuts; but we suggest making both to see which version you prefer.
Makes about one pound of brittle.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 cup (about 2 ounces) chopped pecans
- 1/3 to 1/2 cup cooked bacon bits (6 to 8 ounces uncooked bacon)
Get the cookbook and add more bacon to your culinary repertoire.
- Grease or butter a large nonstick baking sheet.
- In a medium heavy saucepan, combine the sugar, 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 high, and cook, without stirring, until the mixture reaches 290°F. Immediately remove from the heat.
- Stir in the butter, vanilla, baking soda, pecans and bacon bits. Watch out, the mixture will foam. When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.
- Cool at least 10 minutes before breaking into pieces. Store in a covered container.
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