MICROWAVE BACON BRITTLE
I made this recipe for my husband and friends. It's a huge hit that I make every Christmas for gifts. It's perfect for any bacon lover. I personally think this tastes better the second day.
Provided by hustle sauce
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. Crumble bacon once drained and slightly cooled.
- Line a large baking sheet with parchment paper.
- Combine sugar, syrup, and salt in a large microwave-safe bowl. Heat in microwave oven until bubbling, about 4 minutes.
- Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. Immediately add baking soda and stir just until foamy.
- Working quickly, spread the mixture onto the prepared baking sheet. Let cool until set, about 15 minutes. Break into bite-size pieces.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 55.8 g, Cholesterol 13.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 642.4 mg, Sugar 41.1 g
THIS BRITTLE PIGGY
Provided by Food Network Kitchen
Time 45m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
- Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
- Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
- Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.
BACON BRITTLE
Bacon, It's not just for breakfast anymore! This recipe for Bacon Brittle uses my Jamaican Jerk Butt Kickin' Blacken to give it a little kick. The bacon is as much a carry for the candy and flavors as it is for the taste. Butt Kickin' Blacken contains neither salt nor sugar and is available at http://www.capnrons.com/index.html?id=rz Most other blacken seasonings contain a lot of salt and sugar, you'll have to adjust this recipe accordingly.
Provided by Capn Ron
Categories Candy
Time 40m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the bacon over a medium heat until almost crisp. You can do this either in a fry pan, or the oven.
- Place the sugar in a pot wide enough to hold the cooked bacon strips. Add the water. and corn syrup,, mix well, and be sure that no sugar or blacken are on the sides of the pot.
- Cook over medium / high heat, being careful not to burn, until the mixture is a light golden brown. Now you can add the blacken. Hot enough for the hard ball stage.
- You can test the mixture, by dropping a drop into cold water, then touching it to see if it's hard or soft. If it's soft, you've reached the "soft ball stage" and must cook it a little longer. When you drop a drop into cold water, and it becomes hard, you're ready for the next step.
- Turn off the heat, and dip the bacon strips in the caramel one strip at a time. Place them on a parchment lined sheet pan, and let cool. You might have to leave the heat on real low, to keep the caramel warm. The cold bacon will cool it down pretty quick.
- When the bacon brittle has cooled, you can chop it up, or serve as strips.
- I always keep some pecans on hand, and I'll through a good handful into any leftover caramel for a Spicy Pecan Brittle.
- Hint:.
- I like using a Teflon pot for this recipe. The easiest way to clean your pot after making candy in it, is to fill have way with water, and boil. This will melt and dilute the sugar, making cleanup easy.
SPICY MAPLE BACON PEANUT BRITTLE
I wanted to come up with a "different" peanut brittle to give away for the holidays, and combined a few of my favorite things. Posting here for safekeeping!
Provided by Raquel Grinnell
Categories Nuts
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.
Nutrition Facts : Calories 393.4, Fat 24.8, SaturatedFat 7.6, Cholesterol 24, Sodium 123.4, Carbohydrate 41.1, Fiber 2.6, Sugar 32.9, Protein 5.7
MOM'S BEST PEANUT BRITTLE
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Provided by Amanda
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g
BACON BRITTLE
Make and share this Bacon Brittle recipe from Food.com.
Provided by nonnie4sj
Categories Pork
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease or butter a large nonstick baking sheet.
- In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat.
- Stir until the sugar dissolves and the syrup comes to a boil.
- Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees.
- Immediately remove from the heat.
- Stir in the butter, vanilla, baking soda, pecans and bacon bits.
- Watch out, as the mixture will foam.
- When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible.
- Do not use a spatula.
- Cool at least 10 minutes before breaking into pieces.
- Store in a covered container.
Nutrition Facts : Calories 158.9, Fat 5.2, SaturatedFat 1.2, Cholesterol 5, Sodium 166.9, Carbohydrate 28.3, Fiber 0.4, Sugar 20.7, Protein 1.3
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