bacon brittle
Dec. 14th, 2007 12:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sigersonFrom "Everything Tastes Better with Bacon," by Sara Perry
1 c sugar
1/2 c light corn syrup
1/2 c water
1 tbsp unsalted butter
2 tsp vanilla
1 tsp baking soda
1/2 c chopped pecans
1/3-1/2 c bacon bits (about 6oz uncooked)
Grease a large baking sheet.
In a medium heavy saucepan, combine sugar, syrup, and water over medium heat. Stir til sugar dissolves and mixture comes to a boil. Attach candy thermometer. (If you don't have one, use the ice-water-ball method described on Wikipedia.) Increase the heat to high and cook, without stirring, until the mixture reaches 290 degrees Fahrenheit (soft crack stage). Immediately remove from heat.
Stir in butter, vanilla, baking soda, pecans, and bacon. Watch out, the mixture will foam. When the foam subsides, pour hot mixture onto greased baking sheet as thinly as possible. Do not use a spatula. Cool for 10 minutes before breaking into pieces. Store in covered container.
I'll add that when making candy, as![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
balsamicdragon reminded me, you should always have a big bowl of ice water handy in case of burning yourself. Because a sticky substance that's hotter than boiling is not to be trifled with.
1 c sugar
1/2 c light corn syrup
1/2 c water
1 tbsp unsalted butter
2 tsp vanilla
1 tsp baking soda
1/2 c chopped pecans
1/3-1/2 c bacon bits (about 6oz uncooked)
Grease a large baking sheet.
In a medium heavy saucepan, combine sugar, syrup, and water over medium heat. Stir til sugar dissolves and mixture comes to a boil. Attach candy thermometer. (If you don't have one, use the ice-water-ball method described on Wikipedia.) Increase the heat to high and cook, without stirring, until the mixture reaches 290 degrees Fahrenheit (soft crack stage). Immediately remove from heat.
Stir in butter, vanilla, baking soda, pecans, and bacon. Watch out, the mixture will foam. When the foam subsides, pour hot mixture onto greased baking sheet as thinly as possible. Do not use a spatula. Cool for 10 minutes before breaking into pieces. Store in covered container.
I'll add that when making candy, as
balsamicdragon reminded me, you should always have a big bowl of ice water handy in case of burning yourself. Because a sticky substance that's hotter than boiling is not to be trifled with.
