Bacon Almond Brittle

  • 4 to 6 slices of good quality bacon
  • 2 cups salted dry-roasted almonds, toasted and coarsely chopped
  • 1 1/4 cups granulated sugar
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 1/4 cup plus 2 tablespoons water
  • 1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature
  • 1/2 teaspoon baking soda
  • 1/2 salt
  • 1/2 teaspoon crushed pink peppercorns

Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside. Line a baking sheet with a Silpat, waxed paper, or parchment paper---set aside. Combine salt, baking soda, and pepper---set aside.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium-high heat for about 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until all the water has boiled off and mixture is golden brown, between 300°F (150°C) and 320°F (160°C).

Remove the pan from the heat. If the mixture is not smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns, crispy bacon bits, and almonds. Quickly but carefully pour the brittle onto the prepared baking sheet.

Once the brittle has cooled and hardened, break it into bite-sized pieces or larger chunks. Store in a tightly sealed container for up to 1 week.

Makes 3 pounds Bacon Almond Brittle.

Recipe adapted from I Love Bacon by Jayne Rockmill.

Comments