Best Bacon Toffee Ii Recipes

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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 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

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

BBB BACON-IN-THE-BATTER BUTTERMILK WAFFLE, BOURBON ICE CREAM, BACON TOFFEE



BBB Bacon-in-the-Batter Buttermilk Waffle, Bourbon Ice Cream, Bacon Toffee image

Provided by Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 23

1 pound (4 sticks) unsalted butter
1/2 cup water
2 1/2 cups granulated sugar
1 1/2 cups finely chopped crispy cooked bacon, such as Black Pig Bacon
1 1/2 cups heavy cream
1 1/2 cups milk
1 cup granulated sugar
1 vanilla bean, split, seeds scraped out with the tip of a paring knife
8 large egg yolks
1/4 cup bourbon, or to taste
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
2 large eggs, separated
1 3/4 cups buttermilk
6 tablespoons unsalted butter, melted
12 slices par-cooked bacon, such as Black Pig Bacon
Nonstick cooking spray, for the waffle iron
Powdered sugar, to garnish
Real maple syrup, for serving

Steps:

  • For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces.
  • For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer's directions.
  • For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter.
  • Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron.
  • To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup.

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.

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.

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