Side Pannel
Bourbon Bacon Brittle
Bourbon Bacon Brittle
- Recipe Submitted by maryjosh on 10/04/2016
Ingredients List
- 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
Directions
For the Candied Bacon:
Preheat oven to 400 degrees.
Lay bacon strips on a foil lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
Bake for 13-15 minutes, until it starts to caramelize and becomes crispy.
Chop the bacon with a knife into small bite size pieces.
For the Brittle:
Spread the pecans on a baking sheet and lightly toast them in the oven at 400 degrees for 7 minutes.
Line a baking sheet with a silpat mat or parchment paper.
Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the vanilla and bourbon and the bacon and pecans together to make it easier.
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.
Increase the heat to high and cook, without stirring, until it reaches 290 degrees using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber color. Immediately remove from heat.
Quickly stir in butter, bourbon (carefully!), 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 set, break into pieces and enjoy!
Can be stored in an air tight container for up to a week.
Preheat oven to 400 degrees.
Lay bacon strips on a foil lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
Bake for 13-15 minutes, until it starts to caramelize and becomes crispy.
Chop the bacon with a knife into small bite size pieces.
For the Brittle:
Spread the pecans on a baking sheet and lightly toast them in the oven at 400 degrees for 7 minutes.
Line a baking sheet with a silpat mat or parchment paper.
Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the vanilla and bourbon and the bacon and pecans together to make it easier.
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.
Increase the heat to high and cook, without stirring, until it reaches 290 degrees using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber color. Immediately remove from heat.
Quickly stir in butter, bourbon (carefully!), 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 set, break into pieces and enjoy!
Can be stored in an air tight container for up to a week.
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