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Bacon Brittle
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Total Time: 45

Active Time:

Makes: 12

This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple.

Adapted from Tina Ujlaki’s Best-Ever Nut Brittle recipe for Food and Wine Magazine.


  1. 1Chop the bacon into small bits about a 1/4-inch in size.
  2. 2Butter a rimmed baking sheet or line it with a Silpat.
  3. 3In a large, heavy-bottomed saucepan, combine the sugar, water, butter, and syrup. Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
  4. 4Remove from heat and stir in the baking soda, then the bacon bits. Immediately pour the mixture on the prepared baking sheet. Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer. Sprinkle with sea salt.
  5. 5Allow the brittle to cool completely, then break into pieces. Store in an airtight container.

Member recipes are not tested by the CHOW food team.

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