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This bourbon bacon brittle is made with candied bacon, toasted pecans and bourbon. It’s the crunchiest, most delicious brittle you will ever have.
I love love love candied bacon. By itself, in cookies, wrapped around dates, you name it. And then I took it one step further and added bourbon.
It seemed like a good idea (adding bourbon to anything is probably a good idea). So basically, my life is complete.
But, wait! That’s not all. Ya know what I topped it with? Sea salt. Because you can’t have a sweet and savory brittle without a little salt on top (in my world, you can’t have anything without a little salt on top).
Everyone that knows my father knows that his drink of choice is bourbon. Makers Mark to be exact. On the rocks. Once when Chelsea came over, she thought that his glass of bourbon sitting on the counter was coke and chugged it.
I cried laughing it was so funny. From that day forward, there was not one glass that I didn’t sniff before I took a swig. Even water. Could be anything…vodka, tequila, gin.
Even if it’s 10 a.m. I don’t risk it.
You may be thinking this candied bacon sounds complicated, but I promise, it’s not! Just throw some bourbon and brown sugar on them, pop them in the oven and wha-la!
The slightly tricky part of this recipe is the actual brittle. The timing of when you pull it off the heat and the amount of time you have to get it spread out makes it challenging. But that’s what makes it fun!
And like 100 times more rewarding when it works.
This recipe is made for sharing. Wrap it up during the holidays and give it as a gift, set it out at parties, share with your friends.
Bourbon Bacon Brittle
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Ingredients
Candied Bacon
- 8-12 strips thick cut bacon (Note 1)
- 3 tablespoons bourbon
- 3 tablespoons light brown sugar
Brittle
- 1 cup (200g) granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 tablespoons bourbon
- 1/2 cup chopped pecans
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- sea salt for sprinkling
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with foil or a sipat mat.
- Lay bacon strips on the prepared baking pan. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
- Bake for 15-20 minutes, until it starts to caramelize and becomes crispy. It will be closer to 15 minutes if your bacon is thinner and closer to 20 minutes if it's thick cut. Cook time will vary depending on how you like your bacon.
- Allow it to cool slightly and chop the bacon with a knife into small bite size pieces.
- Spread the pecans on the same baking sheet and lightly toast them in the oven at 400 degrees for 5-7 minutes.
- Clean the same baking sheet or get a new one and line it with a silpat mat or parchment paper.
- Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the bourbon, bacon and pecans together to make it easier.
- In a medium sauce pan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.
- Continue cooking without stirring, until it reaches 290°F using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber color. Once it reaches this temp add the bourbon, bacon and pecans. With heat still on medium, continue to heat and mix, until the mixture reaches 300°F.
- Immediately remove it from the heat and stir in butter, vanilla, and baking soda until the butter melts and the mixture is combined.
- Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it into a thin layer.
- Sprinkle with sea salt right away and cool for at least 20 minutes. Once it set, break into pieces and enjoy!
- Can be stored in an air tight container for up to a week.
Notes
Note: This recipe was tested again and updated so the mixture reaches 310°F.
I don’t drink at all. BUT for some reason this sounds amazing to me. And yey I’m going to try it
Made it turned out great
Thank you!!
Am going to be taking a Crack at this recipe over the weekend but am thinking of replacing the light corn syrup with maple syrup. Would anyone have any thoughts on this? and how it may alter the recipe and how it should be adjusted to compensate?