Bacon Brittle





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.)

Set aside.

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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    20 Discussions

    Is greasing the cookie sheet all you really need to do? Do you get any problems with it sticking to the cookie sheet? Or does it pop off neatly?

    Sounds like an incredible edible BTW!

    2 replies

    I often use parchment paper on the cookie sheet and it works really well. However, I think the idea of using the bacon grease is good also.

    If the cookie sheet is well-greased, the brittle will pop off when cool. Sometimes, I've had to break around a small bit that's stuck to the pan, but only rarely.


    I have never ever made brittle before. My son is a bacon lover and I was looking for something clever to add to his stocking. I have a gastric disease and am fed by a feeding tube so I wasn't able to taste the finished project. I borrowed a couple of neighbors here in the building to come for a tasting test... and RAVE REVIEWS!... I made 3 batches and they all turned out perfectly. I did add more pecans and more bacon (2/3rd c. each) ... the smell is amazing. Thanks for the idea and I have lots to pass around.

    5 STARS !!!! (out of 5!)


    Did you mean 340 degrees of 304 degrees? My candy thermometer says 304 is Hard Crack. Either way, thanks for the recipe. I've got mine cooling now and can't wait to have a taste.

    Yeah...this is unreal, it taste absolutely amazing! Thanks so much!

    My only problem was my POS electric stove didn't get hot enough to get the temp to 340 (although everything I read said hard crack was 300 so I was a bit confused on that) It only got the mixture to 270. So I improvised and put it in the oven. This worked a lil better but, it still didn't harden all the way once cooled. Although even with it being a little softer it taste unbelievable. You got my vote!!!!!

    I was browsing through the Bacon Entries to find something for my also bacaholic boyfriend. I came across this deliciousness and knew I had to try it. I just returned from the store to get everything I didn't have and I'm about to get started. I am super excited to see how it turns out and will definitely let you know my results. I don't have any doubts though that this will be heavenly.

    Ive wanted to try bacon candy ever since I discovered this...

    Must admit Im tempted to try your Bacon Brittle, it looks pretty awesome.
    Do you know what the shelf life for it would be? I guess bacon toffee will go off a lot quicker than just toffee?

    1 reply

    I have a friend who strictly rations the tin I give him - he claims it is addicting. He has managed to keep the brittle for at leat 6 months if not longer. Honestly, it's usually gone before it goes bad... My stash never makes it past the middle of January! ;-)

    I NEED to know who the genious was who made this!! Its the best thing since the Declaration of Independence!!!

    I've had caffienated maple-bacon lollipops, so I can vouch for the fact that bacon sweets are amazing.

    by the way.... if you aren't allowed to overindulge in bacon, you could try bacon salt. it's 0 calories, my brother (trying to lose weight) swears by it.

    2 replies

    I'm not sure - this is my first. The voting probably won't start until after the entry deadline (Jan. 2). Thanks!

    What do you think about greasing the cookie sheet with the bacon grease??
    I think I'll give it a shot...