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.)
Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 570 mg, Carbohydrate 40 g, Fiber 0.9603 g, Sugar 39 g, Protein 12 g
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