Bacon Peanut Brittle
Crispy bacon gives this sweet nutty brittle a salty and smoky component that rounds out this treat and gives it huge crowd appeal.
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Amount Per Serving
Calories from Fat 656
% Daily Value *
Total Fat 77g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 37g
Total Carbohydrates 490g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups (500 mL) granulated sugar
- 1/2 cup (125 mL) water
- 1/4 cup (60 mL) corn syrup
- 1/2 tsp (2 mL) baking soda
- 7 slices Ontario side bacon, well cooked and crumbled
- 3/4 cup (175 mL) dry roasted peanuts
- 1 tsp (5 mL) sea salt
- Line a baking sheet with parchment paper or grease foil; set aside.
- Heat sugar, water, corn syrup in a large heavy bottomed saucepan set over medium-low heat, stirring until sugar is melted.
- Increase heat to medium and bring to boil. Boil, without stirring, until a candy thermometer reaches hard crack stage (300°F to 310°F), occasionally brushing side of pan with pastry brush dipped in cold water.
- Remove from heat and immediately stir in baking soda. Mixture will bubble. Stir in bacon, peanuts and sea salt.
- Immediately pour mixture onto prepared pan and spread with a heatproof spatula.
- Let cool completely. Break into pieces. Serve the same day or store up in airtight container for up to 5 days. (Or store in freezer for up to 2 weeks)
- • In addition to a thermometer, test candy doneness by dropping a teaspoonful of hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads when bent.
- • Switch up the peanuts for pecans, walnuts or hazelnuts for a different flavour.
- Per Serving : Calories 90, Fat 2.5 grams, Cholesterol 3 mg, Sodium 78 mg, Carbohydrates 16 grams, Fibre 0.5 grams, Sugar 15.5 grams, Protein 2 grams.
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