Best Bacon Toffee Recipes

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BACON TOFFEE



Bacon Toffee image

This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar is magical," was her reply.

Provided by Claudia Fleming

Categories     quick

Time 15m

Yield About 3 cups

Number Of Ingredients 6

1 1/2 cups heavy cream
1 (1-pound) box dark brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
5 ounces (10 tablespoons) unsalted butter, cut into small pieces
2 ounces rendered bacon fat (from about 4 slices thick-cut bacon)

Steps:

  • In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
  • Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 19 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 148 milligrams, Sugar 28 grams, TransFat 0 grams

BACON TOFFEE



Bacon Toffee image

From the foodie blog Off The Bone.... Ever since I visited the restaurant Animal in L.A. I have been obsessed with bacon desserts... their Chocolate Bacon Crunch Bar is possibly the best dessert I've ever put in my mouth.... and in Googling the recipe (unsuccessfully) I found this and immediately had to save it here!! Their description: "The novelty value of the concept gets the first piece in people's mouths, but the balance and complexity keep you eating. It's got salt and sweetness, smoke and caramel, and this intriguing combination of crisp and chewy - try finding this sort of bacon chewiness in another dessert."

Provided by Raquel Grinnell

Categories     Candy

Time 30m

Yield 1 lb. toffee, 6-8 serving(s)

Number Of Ingredients 4

5 pieces bacon, smoky
1/2 cup unsalted butter
1 cup sugar
1 pinch salt

Steps:

  • Line a baking tray with a silpat, or oil it very well.
  • Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
  • Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
  • Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
  • Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
  • Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

BACON TOFFEE COOKIES



Bacon Toffee Cookies image

It's true, everything is better then bacon! If you like sweet and savory combos, this is the cookie for you.

Provided by thecookieadaychalle

Categories     Drop Cookies

Time 20m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

1 (8 ounce) package maple bacon
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, Softened
3/4 cup sugar
3/4 cup of packed brown sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
2 eggs
1 cup toffee pieces

Steps:

  • Preheat oven to 350 Degrees.
  • Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
  • In a medium bowl sift together flour, baking soda and salt, set aside.
  • Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
  • Add eggs one at a time.
  • Slowly add dry ingredients.
  • Chop bacon into small pieces and add to the cookie dough.
  • Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
  • Bake for approximately 10-12 min until edges of the cookie are golden brown.
  • Remove from oven and cool on cookie sheet for 1 minute.
  • Transfer to a wire rack to finish cooling.
  • Enjoy!

Nutrition Facts : Calories 211.7, Fat 12.5, SaturatedFat 6.5, Cholesterol 42.5, Sodium 237.7, Carbohydrate 22.1, Fiber 0.3, Sugar 13, Protein 2.9

BACON TOFFEE



Bacon Toffee image

Made this for my son-in-law and it was a hit...also try my Bacon Chocolate Chip Cookies!

Provided by Paula Collier

Categories     Candies

Time 40m

Number Of Ingredients 5

10-12 pieces bacon, cooked crisp and cut into 1/4"pieces
1/4 c water
1 stick butter unsalted
1 pinch salt
1 c sugar

Steps:

  • 1. Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color. Really, keep stirring throughout the process. Pull it off heat, mix in the bacon bits, (sometimes I add unsalted, shelled peanuts) and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
  • 2. Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.

CANDIED BACON TOFFEE RECIPE - (4.7/5)



Candied Bacon Toffee Recipe - (4.7/5) image

Provided by SeattleTallPoppy

Number Of Ingredients 13

TOFFEE:
CANDIED BACON
3/4 pounds of bacon
1/4 cup brown sugar
1 cup sugar
1/3 cup packed golden brown sugar
2 tsp instant espresso powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup water
1 Tbsp. dark unsulfured molasses
1 1/4 cups (2 1/2 sticks) unsalted butter
Kosher salt

Steps:

  • Preheat oven to 400°F. For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time. Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl. (The ends may be a bit crispy. Keep those for yourself...and enjoy while you pull the other ingredients together.) Hint: It's key to work with the bacon while it's still warm. If you wait too long, it has a tendency to stick to the foil. TOFFEE: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat. Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes. (You're on the homestretch when the molten toffee starts to become clear. If you're impatient like me...it will seem like this step takes forever. Stick with it....you're developing that lusty toffee flavor here.) Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt. Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.

MAPLE TOFFEE BACON



Maple Toffee Bacon image

Serve as part of an American breakfast or just enjoy on a buttered crumpet or piece of toast. The salty bacon and the sweet maple syrup together are a dream come true. Its also incredibly simple. There is no substitute however for the maple syrup in this recipe, if you haven't got any then make something else!

Provided by robd16

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 large smoked bacon, rashers
2 -4 tablespoons pure maple syrup
cooking spray (for frying)

Steps:

  • Spray a non stick pan with cooking oil spray and fry the bacon over a medium heat until patched with brown in all the right places.
  • Once it is to your liking, add the maple syrup to the pan and turn the bacon over in it for literally a minute or two until thickened, being very careful not to burn the syrup.
  • Take off the heat immediately and serve.
  • My mouth is watering just writing this, seriously its amazing.

Nutrition Facts : Calories 104.4, Fat 0.1, Sodium 3.6, Carbohydrate 26.8, Sugar 23.8

BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE



Butterscotch Pie with Walnut-Bacon Toffee image

This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings plus 1 pound toffee.

Number Of Ingredients 22

1-1/2 cups all-purpose flour
1-3/4 teaspoons sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cubed
5 to 6 tablespoons ice water
BACON TOFFEE:
1/2 teaspoon unsalted butter
2 cups sugar
Dash salt
2 cups unsalted butter, cubed
2 cups chopped walnuts, toasted
1/2 pound bacon strips, cooked and crumbled
1/4 teaspoon vanilla extract
FILLING:
3 large egg yolks
1-1/2 cups packed brown sugar
1/3 cup all-purpose flour
Dash salt
1 cup 2% milk
1/3 cup unsalted butter, cubed
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

Nutrition Facts : Calories 902 calories, Fat 63g fat (32g saturated fat), Cholesterol 177mg cholesterol, Sodium 440mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 9g protein.

BEER-AND-BACON TOFFEE SUNDAES



Beer-and-Bacon Toffee Sundaes image

Provided by Michael Symon : Food Network

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 10

1/2 cup diced bacon (about 4 slices)
1 cup packed light brown sugar
1/2 cup light corn syrup
1/2 cup stout beer (I like Founders Breakfast Stout)
4 tablespoons unsalted butter
1/2 cup heavy cream
Kosher salt and freshly ground pepper
2 pints good-quality vanilla ice cream
1 cup pecans, toasted and chopped
Sea salt, for sprinkling

Steps:

  • Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.
  • Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.
  • Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.

BACON TOFFEE II



Bacon Toffee II image

Still on my bacon/dessert kick..... I have a Bacon Toffee recipe on this site already, but this one deserves a place, too....from the blog "Foodie with Family". Will be making it soooooon :)

Provided by Raquel Grinnell

Categories     Candy

Time 25m

Yield 1 lb. toffee, 15-20 serving(s)

Number Of Ingredients 6

1 lb bacon, sliced into very thin strips, fried until very crispy and drained on paper towels
1 lb unsalted butter
2 1/3 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
1 teaspoon pure vanilla extract

Steps:

  • Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you'll need because the toffee has a tendency to boil up the sides. You really don't want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don't go there.
  • Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don't walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once.
  • Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here!
  • Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you're not looking.
  • One comment on the blog: "As if this recipe wasn't already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it's obscenely good. Talk about a new guilty pleasure!".

Nutrition Facts : Calories 492.9, Fat 38.2, SaturatedFat 20.1, Cholesterol 85.7, Sodium 259.1, Carbohydrate 35.7, Sugar 32.6, Protein 3.8

BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE RECIPE | TASTE OF HOME



Butterscotch Pie with Walnut-Bacon Toffee Recipe | Taste of Home image

This recipe started as an experiment in making bacon toffee, but by the time I was done I had this sweet and savory butterscotch pie. -Juliann Stoddart, Chicago, Illinois

Provided by @MakeItYours

Number Of Ingredients 22

1-1/2 cups all-purpose flour
1-3/4 teaspoons sugar
1/4 teaspoon salt
2/3 cup cold unsalted butter, cubed
5 to 6 tablespoons ice water
BACON TOFFEE:
1/2 teaspoon unsalted butter
2 cups sugar
Dash salt
2 cups unsalted butter, cubed
2 cups chopped walnuts, toasted
1/2 pound bacon strips, cooked and crumbled
1/4 teaspoon vanilla extract
FILLING:
3 large egg yolks
1-1/2 cups packed brown sugar
1/3 cup all-purpose flour
Dash salt
1 cup 2% milk
1/3 cup unsalted butter, cubed
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

  • For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

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