You read that right: bacon brittle. Not peanut brittle. Bacon brittle.
If you’ve ever had the pleasure of having some of your pancake syrup flow onto the savory side of the plate, you might understand why hounds are crazy for the porky version of this old-fashioned confection. Some have become downright addicts. missclaudy made and ate so much in the space of a couple days she feels like she was in her own bacon candy version of “The Lost Weekend,” “though I did manage to crawl to the store to buy more bacon.” And she’s got all her friends making it.
Chowhounds have been tweaking away, and Pistou has come up with the ultimate recipe:
1 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 Tbsp. unsalted butter
2 tsp. vanilla extract
1 tsp. baking soda
3/4 tsp. salt
3/4 cup chopped pecans
1 cup crispy cooked bacon, in bits (about 12 oz. uncooked bacon)
Grease or butter a large nonstick baking sheet, or line with a Silpat mat. In a heavy medium-sized 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 degrees. Immediately remove from the heat. Stir in the butter, vanilla, baking soda, salt, pecans, and bacon bits. The mixture will foam quite a bit. When the foam subsides, pour the hot mixture out onto the prepared baking sheet and, working quickly, spread thin using a silicone spatula or two forks. If the brittle starts to set up before you have spread it out thin, set the baking sheet in a hot oven until the candy softens and continue to spread. Cool at least 10 minutes before breaking into pieces. Store in a covered container.