BOURBON BACON BRITTLE

Bourbon Bacon Brittle image

Provided by My Food and Family

Categories Home

Time 1h

Yield 16 servings

Number Of Ingredients 12

Ingredients

16 oz. OSCAR MAYER Bacon
2 Tbsp. bourbon whiskey
1/2 cup brown sugar
1/2 tsp. crushed red pepper
2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1 Tbsp. bourbon whiskey
1 tsp. vanilla extract
1/2 tsp. baking soda
8 oz. chopped pecans, toasted

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