Bacon brittle

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megman
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Bacon brittle

Post by megman » 12-01-2010 11:44 PM

My God I can't believe I didn't come across this a long time ago!!:cool:

Bacon brittle

1. Line a baking tray with a silpat, or oil it very well.
2. Crisp 5 pieces of bacon in a skillet or a broiler and drain on paper towels. Break or chop them into 1/4” bits and set aside. Don’t go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured. Mine had Niman Ranch bacon in it.
3. Place in a heavy saucepan, in this order: 1/4 cup (63g) water, 1 stick (115g) butter, a large pinch of salt, and 1 cup (200g) sugar.
4. Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it’s a good toffee colour, about the same colour as the old tan m&ms. I’m not kidding about the stirring, though.
5. Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4” thick, and let cool for 2 hours.
6. Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.
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Post by Saharaka » 12-02-2010 01:10 AM

This sounds like a keeper!! What a great idea. Bacon rules!
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Post by Bobbi Snow » 12-02-2010 01:14 AM

Someone's gonna turn you into the FDA, megman... you do KNOW that, don't you?!!
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Post by megman » 12-02-2010 02:38 AM

Bring em on!!!:cool:
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Post by megman » 12-08-2010 02:54 AM

Bacon brittle is made and cooling. I don't know if I can wait for it to completely cool. It smells way to good.

I think it helped that I used a maple syrup cured bacon which just added to a taste that will be hard to beat.:D
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Post by Saharaka » 12-08-2010 03:19 AM

Let me know how this turns out I am thinking of making food gifts for Christmas...sounds wonderful though.
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Post by megman » 12-08-2010 03:32 AM

I just tried a bit after only a half hour of cooling and OMG!!!! Words do not do this justice.

I made a triple batch and its not going to last the week........:cool:

Next project: Maple and Bacon ice-cream.:D
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Post by Saharaka » 12-08-2010 12:57 PM

megman wrote: I just tried a bit after only a half hour of cooling and OMG!!!! Words do not do this justice.

I made a triple batch and its not going to last the week........:cool:

Next project: Maple and Bacon ice-cream.:D




oooooh you hedonist!! :)
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Post by Saharaka » 12-08-2010 01:00 PM

Two quick questions.....do you have to grease the baking sheet before pouring the brittle on and does the brittle have to be refrigerated after it is hardened???? Inquiring minds want to know!
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Post by megman » 12-08-2010 03:39 PM

As per instruction #1, yes your pan needs to be oiled. I use a Canola cooking spray.

It won't need to be refrigerated but it will need to go into an air-tight container.
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Post by Saharaka » 12-08-2010 10:26 PM

Got it! Thanks I'll let you know how it turns out. Making candy is not my culinary strength!!
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