Zutaten für Bacon Brittle
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1/2 cup cooked bacon bits (about 6-8 slices bacon, cooked crisp and crumbled)
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Zubereitung von Bacon Brittle
- Preheat your oven to 350°F (175°C). Grease or butter a large nonstick baking sheet and set aside.
- In a medium, heavy-bottomed saucepan, combine the sugar, corn syrup, and water over medium heat.
- Stir constantly until the sugar dissolves completely and the mixture comes to a rolling boil.
- Clip a candy thermometer to the side of the pan. Increase the heat to high and cook, WITHOUT stirring, until the mixture reaches 290°F (143°C) – the hard-crack stage.
- Carefully remove the pan from the heat. **Caution:** The mixture will be extremely hot.
- Immediately stir in the butter, vanilla extract, and baking soda. The mixture will foam vigorously – this is normal.
- Quickly stir in the pecans and bacon bits.
- Once the foaming subsides slightly (it will still be bubbly), pour the hot mixture onto the prepared baking sheet. Spread it thinly and evenly using the back of a spoon or a metal offset spatula (it will spread quickly and thinly!).
- Let the brittle cool completely at room temperature (at least 30 minutes) before breaking it into pieces. Do not attempt to break it while still warm.
- Once cooled, break the brittle into irregular pieces. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
82g
Fat
6g
Carbs
9g
