Bacon Peanut Brittle

2 tablespoons butter, divided

2 cups granulated sugar

1 cup light corn syrup

1 tablespoon ancho chili powder

Pinch cayenne pepper

1 cup salted, roasted peanuts

2 cups cooked, crumbled apple wood-smoked bacon (see note)

1 teaspoon baking soda

Note: The trick is to buy thick, meaty apple wood-smoked bacon, then dice it and cook the bacon slowly until the fat is fully rendered and the meat is a reddish mahogany. Press the bacon pieces between paper towels to make sure all the excess fat is absorbed. If you don’t do this, the candy will have a cloudy appearance.

Use about ½ tablespoon of the butter to coat a rimmed baking sheet.

In a large, heavy saucepan over medium-high, combine the sugar and corn syrup. Stir until the sugar dissolves and the mixture is bubbly and slightly thick, 3 to 4 minutes. Add the ancho chili powder and cayenne, and then cook for 2 to 3 minutes. The sugar mixture should now be at the hard ball stage, or 255 to 260 degrees.

Stir in the remaining butter, as well as the peanuts and bacon. Continue cooking until the mixture is golden brown and reaches 300 to 305 degrees. Stir well, then add the baking soda and stir again. Immediately pour onto the prepared baking sheet and use a silicone spatula to spread evenly. Set aside to cool, about 30 minutes.

Once the brittle is cool, break into pieces by hitting the bottom of the sheet pan on the counter. Store in an airtight container at room temperature or in the freezer for up to 1 month.

Yield: About 1 pound

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