There is something about a brittle recipe that just seems to make us smile from the inside. I don’t know if it is the sweetness that catches our attention or if it is the crunch but in either way, it is something that we can really appreciate. From time to time, we come across a type of brittle that takes things to a higher level. That is the case with this recipe.
It is for Bourbon bacon brittle and it is a combination of flavors that are really at the top of most people’s lists. It is a combination of salty and sweet that has that familiar snap and crunch that will keep you coming back for more.
For the Candied Bacon:
12 strips thick cut bacon
3 tablespoons bourbon
3 tablespoons brown sugar
For the Brittle:
1 cup granulated sugar
½ cup light corn syrup
½ cup water
1 tablespoon unsalted butter
2 tablespoons bourbon
1 teaspoon vanilla
1 teaspoon baking soda
½ cup chopped pecans
Sea salt for sprinkling
For the candied bacon, preheat oven to 400 degrees.
Place bacon strips on a foil-lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
Bake for 30-40 minutes, or until sugars have caramelized, but bacon is not.
Chop the bacon into small bite-sized pieces.
For the brittle, spread the pecans on a baking sheet and toast them in the oven at 400 degrees for 6 minutes.
Line a baking sheet with parchment paper.
In a medium sauce pan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.
Cook on high, without stirring, until it reaches 290 degrees using a candy thermometer or boil until it turns a golden amber color. Immediately remove from heat.
Quickly stir in butter, bourbon (watch out for splatter), vanilla, baking soda, bacon and pecans.
Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary.
Sprinkle with sea salt right away and cool for at least 20 minutes. Once it has set, break into pieces and enjoy!