Time 45m Number Of Ingredients 8 Steps:
Cover a large rimmed baking sheet with foil or parchment paper. Butter the paper generously. Place the sugar, corn syrup, water and butter in a large sauce pot. Attach a candy thermometer on the side of the pot, with the bottom down in the sugar mixture. Turn the heat on medium-high and bring the sugar to a boil. Meanwhile, chop the bacon finely, place it in a skillet, and cook over medium heat until brown. Then drain the bacon bits well on paper towels. They need to be dry, not greasy when added to the brittle. Watch the candy thermometer closely. When it reaches 275 degrees F or “Soft Crack” carefully stir in the pecans. It usually takes 15-25 minutes to reach this temperature. Continue to boil the candy. The moment the thermometer reaches 295 degrees F or “Hard Crack” turn off the heat. Carefully stir in the vanilla extract and dried bacon bits. Then stir in the baking soda. The mixture will bubble up to create air pockets. Quickly, yet very carefully, pour the hot liquid brittle on the prepared baking sheet. Pour it in a zigzag pattern across the baking sheet so it spreads out and fills the sheet in an even layer. Immediately move the baking sheet to the refrigerator or freezer so that it cools fast, retaining as many air bubbles as possible. This creates a light airy texture. Once the entire sheet of brittle is hard, break it into 36 pieces. Store the brittle in an airtight container until ready to serve.
Time 30m Yield 4 to 6 servings Number Of Ingredients 3 Steps:
Preheat the oven to 350 degrees F. Spread the pecans in a shallow baking dish. Brush the top of the bacon slices with maple syrup. Press the bacon into the pecans and lay the slices on a wire-rack-fitted sheet tray. Bake until crisp and golden, 25 minutes.
Time 1h Yield 20 Number Of Ingredients 8 Steps:
Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.
Time 55m Yield 36 Number Of Ingredients 8 Steps:
Line a baking sheet with parchment paper or spray with cooking spray. Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes. Fold pecans into sugar mixture. Place a candy thermometer in pecan mixture and turn heat up to medium-high. Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes. Quickly removing pot from heat and stir in margarine and baking soda until well mixed. Pour mixture onto the prepared baking sheet and spread out with a spatula. Allow to cool until hardened, about 30 minutes. Break into pieces.
More about “maple bacon pecan brittle recipes”
Time 40m Yield 1 pan of brittle, 12-14 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Place bacon on a rack over a cookie sheet and cook until crispy, about 15 minutes. Reserve bacon fat. The recipe calls for 8 tablespoons of butter (fat) - replace as much of butter as you have bacon fat. Once bacon is done, drain on paper towels and chop into bits. Place the sugar and maple syrup in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total. Stir in peanuts, and then bacon fat and butter. Then add Old Bay, cayenne and dry mustard. Allow peanuts to cook for about two minutes, stirring constantly. Stir in the bacon. Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle salt on top, while brittle is still warm. Allow to cool completely–at least one hour–then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn’t brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.
