Introduction: Bacon Brittle
Most everyone who knows me knows that I am a baco-holic. I had heard about this particular candy a couple of years ago, and decided that I wanted to throw caution to the wind and make some, mostly for friends (I'm not allowed to over-indulge in bacon anymore). I started making bacon brittle for Christmas of 2008, and have had many requests. So here goes:
Step 1: Assemble the Ingredients
Here are the ingredients you will need:
1 cup brown sugar
1/2 cup maple 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) I used a thick maple bacon I got at Sam's club, but you can use any bacon you prefer.Hardware: Candy Thermometer, Greased cookie sheet, Saucepan
Step 2: Makin' Bacon Bits
Fry the bacon until it is as crispy as you like, then set aside to cool. Once it has cooled to room temperature (try not to eat too much!) chop fine in a food processor or with a knife (I like the processor, but you have to keep things cold - use pulses rather than one long chop.)
Step 3: Start Cooking!
In a medium heavy saucepan, combine the sugar, maple 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 340 degrees F(hard crack stage). Immediately remove from the heat.
Step 4: Add the Rest of the Ingredients
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.
Step 5: Cool, Then Break Up
Cool at least 10 minutes before breaking into pieces. Store in a covered container.
Nutrition facts per serving: 233 calories, 7 g fat, 1 g saturated fat, 7 mg cholesterol, 41 g carbohydrates, 2 g protein, 327 mg sodium, 0 g fiber
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