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Bourbon Bacon Brittle

Bourbon Bacon Brittle

This bourbon bacon brittle is made with candied bacon, toasted pecans and bourbon. It's the crunchiest, most delicious brittle you will ever have.

Ready in: 65 minutes

Serves: 6

Complexity: very-easy

kcal: 417

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Ingredients

CANDIED BACON:--
12 strips thick cut bacon
3 tbsp bourbon
3 tbsp brown sugar
BRITTLE:--
1 cup sugar
½ cup light corn syrup
½ cup water
1 tbsp butter
2 tbsp bourbon
1 tsp vanilla essence
1 tsp baking soda
½ cup chopped pecans
SIDS SALT & PEPPER, for sprinkling

Directions

Candied Bacon:
Preheat oven to 200°C.
Lay bacon strips on a foil lined baking tray. 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.
Brittle:
Spread the pecans on a baking tray and lightly toast them in the oven at 200°C for 7 minutes.
Line a baking tray with a silpat mat or baking 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 saucepan, 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 140°C using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber colour. Once it reaches this temperature, add the bourbon, bacon and pecans. Mix and allow mixture to get to 155°C. Immediately remove from heat.
Quickly stir in butter, vanilla, and baking soda.
Pour mixture onto the baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary.
Sprinkle with SIDS SALT & PEPPER right away and cool for at least 20 minutes.
Once it set, break into pieces and enjoy.
Can be stored in an airtight container for up to a week.