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Bacon Brittle


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#1 Jason Fisher

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Posted 23 December 2008 - 08:36 PM

Bacon Brittle

2 pounds of bacon cooked crispy and drained well.
1 cup toasted pecans roughly chopped
1 tablespoon chipotle powder
1 teaspoon kosher salt
1 cup light corn syrup
2 cups granulated sugar
2 tablespoons butter
1 teaspoon baking soda.

Butter a half sheet pan. Combine the chipotle powder and salt and set aside.

In a four-quart sauce pot (you'll need the extra room), heat a cup of light corn syrup with two cups of granulated sugar over medium-high heat until sugar dissolves. Add chipotle powder and salt.

Continue cooking to 300 degrees as measured with a candy thermometer. Working quickly, remove from heat, add two tablespoons of butter and a teaspoon of baking soda, then stir in nuts and bacon.

Pour into buttered sheet pan, and spread to even thickness.
If you time it right, you can remove the brittle from the pan while still slightly pliable, and cut into 1" squares. Otherwise, just break it into pieces.
You can put in less chipotle powder if you'd prefer a less spicy brittle.

I copied this recipe from one I saw on TheBBQForum.com

#2 Marsha Norlock

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Posted 23 December 2008 - 10:44 PM

View PostJason Fisher, on Dec 23 2008, 08:36 PM, said:

Bacon Brittle

2 pounds of bacon cooked crispy and drained well.
1 cup toasted pecans roughly chopped
1 tablespoon chipotle powder
1 teaspoon kosher salt
1 cup light corn syrup
2 cups granulated sugar
2 tablespoons butter
1 teaspoon baking soda.

Butter a half sheet pan. Combine the chipotle powder and salt and set aside.

In a four-quart sauce pot (you'll need the extra room), heat a cup of light corn syrup with two cups of granulated sugar over medium-high heat until sugar dissolves. Add chipotle powder and salt.

Continue cooking to 300 degrees as measured with a candy thermometer. Working quickly, remove from heat, add two tablespoons of butter and a teaspoon of baking soda, then stir in nuts and bacon.

Pour into buttered sheet pan, and spread to even thickness.
If you time it right, you can remove the brittle from the pan while still slightly pliable, and cut into 1" squares. Otherwise, just break it into pieces.
You can put in less chipotle powder if you'd prefer a less spicy brittle.

I copied this recipe from one I saw on TheBBQForum.com


Ohmigosh, thank you for sharing the recipe. The bacon brittle you made tasted much better than I expected. I bet it can be quite addictive!

#3 Brian Kreisler

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Posted 04 January 2009 - 08:33 PM

Jason, That is some great stuff. Its addicting!!

#4 Alexa Fairbairn

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Posted 05 January 2009 - 08:32 AM

Eau. Mah. GAWD.

I have a girlfriend coming to visit in a couple of weeks, who will love this recipe just as much as I!!!

#5 Jason Fisher

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Posted 23 November 2009 - 04:16 PM

Bump for Ed Brown. Yeah, the Ed Brown that doesn't like anything sweet!

#6 Ben Lobenstein

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Posted 06 December 2009 - 09:09 PM

I did this last week 2 batches, one I replaced the white sugar with brown, trying to get a more rich flavor profile (doing a web search for bacon brittle results in a completely different recipe where they suggested using the dark sugar instead of white).

Don't do the brown sugar at least with this recipe, the brittle comes out more of a dark coffee color that's well not as "brittle looking" as the white. Might try adding a spoonful of super dark maple syrup next time to try adding that flavor to the mix.

Also I added 1 tsp to Cayenne to each batch trying to get more heat/bite - and it worked.

They were fabulous!

Thx Smokeprano's!

#7 Ben Lobenstein

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Posted 06 December 2009 - 09:14 PM

Also if you are a baker or know someone who is....one hint...

Use silicone mats instead of the greased baking sheet (if you have this available - don't go out an buy them just for this purpose).

You can pour the super hot mix onto them and just spread quickly. I put mine in a cookie sheet just in case it spilled over the edges of the mat and it did.

#8 Leonard Sanders

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Posted 06 December 2009 - 09:59 PM

Ben --I had luck using white sugar and Sorghum Syrup

Thanx Fisher Clan

I can't help it Ben---my chuck wagon cooking and historically correctness always leads me to "sorghum syrup"




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