bacon almond brittle


I am by no means the first to make something sweet that involves bacon; in fact, I’m probably among the last to the party.  Maybe it’s because I don’t really eat too much bacon (which probably makes me a bad person, I know) or maybe it’s just enough of a disingenuous combination that I’m afraid people won’t like it, but I found this recipe at a moment when, apparently, neither of those things mattered to me.  Which is why last night, I ended up with 4 1/2 pounds of bacon almond brittle.

almonds, pre-chopping

It’s not a complicated recipe, but it takes some watching, so I’m dedicating the bulk of this post to photos.  I’ve documented the process pretty thoroughly so you can see what each stage is supposed to look like.  Making candy sucks, but it’s not (necessarily) as hard as it seems – and since this particular candy involves bacon, I suggest you try it.

coarsely chop the almonds

fry up some bacon

(maybe include some extra for snacking)

melt the sugars with corn syrup and water

gradually stir in the butter

way too long after this, we reached 300*

almonds mixed in and spread out to cool

don't forget the bacon

packaged up and featuring label designed specially by my favorite twin

Bacon Almond Brittle (adapted from Cathy)

Below is 1 1/2 times the original recipe, because who doesn’t want a ton of bacon brittle?  I’ve reproduced it close to Cathy’s posting, but it’s worth noting that it took me over twice as long (probably around half an hour) to bring the mixture to 300*F.  Just saying.

3 cups dry-roasted almonds, toasted and coarsely chopped

5 slices bacon (more if you’re really serious about this whole thing)

Scant 1 cup granulated sugar

Scant 1 cup brown sugar

9 tablespoons light corn syrup

9 tablespoons water

3 sticks butter, cut into 1/2-inch cubes, at room temperature

3/4 teaspoons baking soda

3/4 teaspoons salt

Cut bacon into bite-sized pieces.  In a skillet, cook over medium heat until crispy, about 10 minutes.  Drain on a paper towel-lined plate.

Line a baking sheet with parchment paper.

Combine salt and baking soda, set aside.  In a large saucepan, combine sugars, corn syrup, and water.  Cook on medium-high heat about four minutes, or until sugar turns thick and syrupy.

Slowly add butter, stirring until emulsified.  Keep cooking, stirring constantly, until water has boiled off and mixture is golden brown, between 300 and 320*F or about 10-13 minutes.

Remove from heat.  If mixture is not smooth, whisk until it is.  Stir in baking soda, salt bacon bits, and almonds.  pour onto prepared sheet to cool.  Once cool, break into bite-sized pieces.


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