Bacon Pecan Brittle Recipe
User Reviews
5
Bacon Pecan Brittle Recipe
Description
This recipe prepares brittle by boiling granulated sugar, corn syrup, water, and butter to the hard crack stage, then stirring in pecans and cooked, drained bacon pieces. Vanilla extract and baking soda are added at the end to create bubbles that lighten the texture. The hot mixture is quickly poured onto a buttered foil-lined baking sheet and spread out to cool and harden.
The result is a candy that is crisp and crumbly with a glossy surface. The subtle smoky flavor of the bacon contrasts with the sweet caramelized sugar and buttery notes while the pecans add crunch and nuttiness. This balance makes it a unique twist on traditional brittle.
Brittle can be packaged in small cellophane bags as gifts, storing well at room temperature for up to two or three weeks provided the bacon is fully cooked and drained to prevent greasiness.
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 cup butter unsalted
- 2 cups pecans whole, shelled
- 3/4 cup Bacon chopped or crumbled (8-10 raw thick-cut strips, cooked
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions
- Cover a large rimmed baking sheet with foil or parchment paper. Butter the paper generously.
- Place the sugar, corn syrup, water and butter in a large sauce pot. Attach a candy thermometer on the side of the pot, with the bottom down in the sugar mixture. Turn the heat on medium-high and bring the sugar to a boil.
- Meanwhile, chop the bacon finely, place it in a skillet, and cook over medium heat until brown. Then drain the bacon bits well on paper towels. They need to be dry, not greasy when added to the brittle.
- Watch the candy thermometer closely. When it reaches 275 degrees F or "Soft Crack" carefully stir in the pecans. It usually takes 15-25 minutes to reach this temperature.
- Continue to boil the candy. The moment the thermometer reaches 295 degrees F or "Hard Crack" turn off the heat. Carefully stir in the vanilla extract and dried bacon bits. Then stir in the baking soda. The mixture will bubble up to create air pockets.
- Quickly, yet very carefully, pour the hot liquid brittle on the prepared baking sheet. Pour it in a zigzag pattern across the baking sheet so it spreads out and fills the sheet in an even layer.
- Immediately move the baking sheet to the refrigerator or freezer so that it cools fast, retaining as many air bubbles as possible. This creates a light airy texture.
- Once the entire sheet of brittle is hard, break it into 36 pieces. Store the brittle in an airtight container until ready to serve.
Notes
- Ensure bacon is fully cooked and drained to keep brittle from becoming greasy.
- Package brittle in small bags for edible gifts; it keeps well at room temperature for 2-3 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 121kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 0g | 0% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 71mg | 3% |
| Potassium | 23mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 18g | 36% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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