Crispy bacon gives this sweet nutty brittle a salty and smoky component that rounds out this treat and gives it huge crowd appeal.
Makes: about 30 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes + cooling time
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) water
1/4 cup (60 mL) corn syrup
1/2 tsp (2 mL) baking soda
7 slices Ontario side bacon, well cooked and crumbled
3/4 cup (175 mL) dry roasted peanuts
1 tsp (5 mL) sea salt
Line a baking sheet with parchment paper or grease foil; set aside.
Heat sugar, water, corn syrup in a large heavy bottomed saucepan set over medium-low heat, stirring until sugar is melted.
Increase heat to medium and bring to boil. Boil, without stirring, until a candy thermometer reaches hard crack stage (300°F to 310°F), occasionally brushing side of pan with pastry brush dipped in cold water.
Remove from heat and immediately stir in baking soda. Mixture will bubble. Stir in bacon, peanuts and sea salt.
Immediately pour mixture onto prepared pan and spread with a heatproof spatula.
Let cool completely. Break into pieces. Serve the same day or store up in airtight container for up to 5 days. (Or store in freezer for up to 2 weeks)
- In addition to a thermometer, test candy doneness by dropping a teaspoonful of hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads when bent.
- Switch up the peanuts for pecans, walnuts or hazelnuts for a different flavour.
Per Serving : Calories 90, Fat 2.5 grams, Cholesterol 3 mg, Sodium 78 mg, Carbohydrates 16 grams, Fibre 0.5 grams, Sugar 15.5 grams, Protein 2 grams.
One serving contains 1% of the %DV of Iron.
One serving contains 0% of the %DV of Vitamin A.