Best Spicy Maple Bacon Peanut Brittle Recipes

GAYLE'S SPICY PEANUT BRITTLE

Steps:

• In a large heavy pan combine: sugar, Karo Syrup and water.
• Boil this mixture until it reaches 238 degrees on a candy thermometer.
• Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
• Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
• Quickly stir together and add: baking soda and cayenne.
• Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
• Break into pieces and store in airtight tin or canister.
• Gnote: I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
• I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!

BACON BRITTLE

Steps:

• Grease or butter a large nonstick baking sheet.
• In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat.
• Stir until the sugar dissolves and the syrup comes to a boil.
• Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees.
• Immediately remove from the heat.
• Stir in the butter, vanilla, baking soda, pecans and bacon bits.
• Watch out, as the mixture will foam.
• When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible.
• Do not use a spatula.
• Cool at least 10 minutes before breaking into pieces.
• Store in a covered container.

THIS BRITTLE PIGGY

Steps:

• Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
• Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
• Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
• Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.

JALAPENO PEANUT BRITTLE

Steps:

• In a glass measuring cup place jalapeno and water and microwave for 5 minutes. Let stand for 15 minutes. Drain and reserve liquid and discard jalapenos.
• In a large non-stick saucepan mix sugar, jalapeno liquid and syrup, making sure to mix well. Stir over medium heat until candy thermometer reaches 240 degrees and add peanuts. Continue stirring until candy reaches 298 degrees and remove from heat and add salt, butter and baking soda, stir well.
• Pour onto a well buttered non-stick baking sheet and let cool completely, break into bite-size pieces.
• NOTE:If you use a non-stick silicone baking sheet liners you do not have to butter it and it improves the quality of the candy.

BACON BRITTLE

Steps:

• Cook the bacon over a medium heat until almost crisp. You can do this either in a fry pan, or the oven.
• Place the sugar in a pot wide enough to hold the cooked bacon strips. Add the water. and corn syrup,, mix well, and be sure that no sugar or blacken are on the sides of the pot.
• Cook over medium / high heat, being careful not to burn, until the mixture is a light golden brown. Now you can add the blacken. Hot enough for the hard ball stage.
• You can test the mixture, by dropping a drop into cold water, then touching it to see if it's hard or soft. If it's soft, you've reached the "soft ball stage" and must cook it a little longer. When you drop a drop into cold water, and it becomes hard, you're ready for the next step.
• Turn off the heat, and dip the bacon strips in the caramel one strip at a time. Place them on a parchment lined sheet pan, and let cool. You might have to leave the heat on real low, to keep the caramel warm. The cold bacon will cool it down pretty quick.
• When the bacon brittle has cooled, you can chop it up, or serve as strips.
• I always keep some pecans on hand, and I'll through a good handful into any leftover caramel for a Spicy Pecan Brittle.
• Hint:.
• I like using a Teflon pot for this recipe. The easiest way to clean your pot after making candy in it, is to fill have way with water, and boil. This will melt and dilute the sugar, making cleanup easy.