Bourbon Bacon Brittle Food

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.

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.)

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.

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.

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.