Description
This Holiday Candied Bacon Brittle is a sweet and salty treat perfect for festive occasions. Thick-cut bacon is candied with brown sugar, maple syrup, and Tabasco, then combined with toasted pecans and cashews in a rich brittle made from sugar, corn syrup, and butter. The result is a crunchy, flavorful snack that balances smoky, spicy, and sweet notes beautifully.
Ingredients
Scale
Bacon Mixture
- 1 lb 11-12 strips thick-cut bacon
- 1/3 cup packed light brown sugar
- 2 Tbsp real maple syrup
- 2 tsp Tabasco Original Pepper Sauce
- 1 cup unsalted pecans, toasted and coarsely chopped
- 1 cup unsalted cashews, toasted and coarsely chopped
Brittle Mixture
- 1 1/2 cups sugar
- 1/3 cup water
- 1/3 cup light corn syrup
- 8 Tbsp unsalted butter
- 1 tsp baking soda
Equipment
- Candy thermometer
Instructions
- Prepare and Candy the Bacon: In a large skillet over medium heat, lay out the thick-cut bacon strips and cook until they begin to render fat but aren’t fully crisp. In a bowl, mix light brown sugar, maple syrup, and Tabasco. Toss the slightly cooked bacon in this mixture to coat thoroughly. Continue to cook the bacon until it is candied and crisp. Remove bacon and let cool on paper towels.
- Toast Nuts: While the bacon cooks, toast the pecans and cashews in a dry skillet over medium heat until fragrant, about 4-5 minutes, stirring frequently to avoid burning. Coarsely chop the toasted nuts once cooled.
- Make the Brittle Base: In a heavy-bottomed saucepan, combine sugar, water, and light corn syrup. Bring to a boil over medium heat without stirring. Attach a candy thermometer and cook until the temperature reaches the hard crack stage, about 300°F (149°C).
- Add Butter and Baking Soda: Remove the pan from heat and quickly stir in the unsalted butter until melted and fully combined. Then stir in the baking soda, which will cause the mixture to foam slightly and lighten in color.
- Combine Nuts and Bacon: Immediately fold in the toasted nuts and candied bacon pieces until evenly distributed within the brittle mixture.
- Spread and Cool: Pour the molten brittle onto a greased or parchment-lined baking sheet. Spread it thinly and evenly. Allow to cool completely at room temperature until hardened.
- Break and Serve: Once hardened, break the brittle into bite-sized pieces and serve or store in an airtight container.
Notes
- Use thick-cut bacon for best texture and flavor in the brittle.
- Be cautious when working with hot sugar syrup as it can cause severe burns.
- Toast nuts just before adding to bring out their full flavor.
- Store the brittle in an airtight container at room temperature to maintain crunchiness.
- Adjust Tabasco quantity to taste depending on your preference for spiciness.
