Bacon Brittle Food

MICROWAVE BACON BRITTLE

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.

BACON BRITTLE

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.

THIS BRITTLE PIGGY

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

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.

CHOCOLATE DIPPED SMOKED ALMOND BACON BRITTLE

Steps:

• Cut bacon into bite-size pieces. Place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop smoked almonds and set aside. Line baking sheet with silicone liner or waxed paper.
• In large saucepan, combine sugar, corn syrup and water. Cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
• Remove pan from heat. If mixture is not smooth, whisk until it is. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.
• Melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.

BOURBON BACON BRITTLE

Steps:

• To MAKE THE CANDIED OSCAR MAYER BACON:
• Heat oven to 400ºF. Line a large rimmed baking sheet with parchment paper. Set oven-safe cooking rack inside. Arrange bacon in single layer on rack.
• Top bacon with 2 Tbsp. bourbon whiskey, brown sugar, and crushed red pepper. Bake for 13 to 15 minutes per package instructions. (Alternatively, you can bake bacon in a preheated 300°F oven for 50 to 60 minutes.) Cool slightly.
• Once cool enough to handle, roughly chop the candied bacon. Set aside.
• To MAKE THE BRITTLE:
• In a large saucepan, combine the sugar, water, butter and corn syrup. Bring to a boil. Continue to cook over medium-high heat, stirring occasionally, until the caramel is light brown and reaches 300°F on a candy thermometer, about 10 minutes. (Note that around 250°F the mixture will start to thicken.)
• Remove saucepan from the heat and carefully stir in the remaining tablespoon of bourbon, plus the vanilla and baking soda. Stir in the nuts, then immediately scrape the brittle onto a lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with the chopped candied bacon.
• After the brittle cools for at least 30 minutes, you can break it into large chunks. (Note: This is best if eaten the same day it is made.)

MAPLE BACON PECAN BRITTLE

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.