Bacon Peanut Brittle

Bacon Peanut Brittle Recipe

If you don’t want to mess with a candy thermometer, this quick-and-easy bacon peanut brittle is for you.–Morgan Murphy and Editors of Southern Living

LC Sweetly, Salty, Smoky Brittle Note

An altogether unexpected yet inspired concoction of sweetness, saltiness, and smokiness, this bacon peanut brittle will put your childhood recollections of similar yet lesser such brittles to shame.

Bacon Peanut Brittle Recipe

  • Quick Glance
  • 35 M
  • 1 H, 5 M
  • Makes about 1 1/4 pounds


  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups dry-roasted peanuts
  • 1 tablespoon (1/2 ounce) unsalted butter, cut into pieces, plus more for the baking sheet and spatula
  • 3/4 cup cooked and crumbled thick-sliced bacon (from 6 to 8 slices)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract


  • 1. Line a rimmed baking sheet with parchment. Lightly butter the parchment and a spatula.
  • 2. Stir together the sugar, corn syrup, and salt in a 2-quart microwave-safe bowl. Microwave on high, stirring after 2 minutes, until the mixture is bubbly and the sugar dissolves, about 3 minutes total.
  • 3. Stir in the peanuts and butter. Microwave on high, stopping and stirring every minute, until golden brown, 4 to 6 minutes total. (If you don’t microwave it long enough, you’re going to end up with taffy rather than brittle.)
  • 4. Carefully stir in the bacon, baking soda, and vanilla. (The mixture will bubble. Don’t say we didn’t warn you.) Immediately pour the mixture onto the prepared baking sheet, spreading it with the spatula, to a 1/4-inch thickness. Cool completely, about 45 minutes.
  • 5. Break the brittle into 1 1/2- to 2-inch pieces.

Tuxedo Variation

  • Bacon Peanut Brittle With Chocolate
  • Once the bacon peanut brittle is cooled, dip one side in chocolate—milk or dark, it’s up to you. You’re welcome.

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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Alexander Cowan

Oct 30, 2014

When I was growing up, my mom would make peanut brittle in the microwave all the time. It was always crunchy with a nice, deep, buttery flavor. This peanut brittle matches that memory and then tops it with the addition of bacon. Seriously, how can you go wrong with bacon anything? Instead of using butter to cover the baking sheet and spatula, I used the bacon drippings. After adding the peanuts and butter, the cooking time took 5 minutes instead of 4 to turn “golden brown.” I will point out that I think it could've used another minute, as the golden brown color never really happened, just sort of a light amber color, hardly golden. After cooling for 30 minutes, the center was still a little gooey. Also, the brittle stuck pretty badly to my nonstick baking sheet. However the reason for that could have been that I used bacon grease instead of butter to grease the pan. It wasn't anything my trusty steel spatula couldn't handle. So far, the bacon peanut brittle has kept well in the fridge. I'm surprised it's lasted this long since it's so good. One little piece won't hurt you, and another, and another...

Testers Choice
Chiyo Ueyama

Oct 30, 2014

“This bacon peanut brittle is so delicious I can hardly stand it!” said one of my tasters. The rest of us second her sentiment. And really, have you ever heard such a glorifying compliment for anything you made in a microwave oven? The bacon elevates the already tasty peanut brittle to a heavenly level you didn’t know it could reach. The ratio of ingredients is spot on; you’ll get your sugar, salt, and bacon fix in every broken piece of brittle. No need to go on and on here—I’ll be making this addictive peanut brittle again and again. Just to note, I used lightly salted peanuts and thick-cut bacon, which was a good choice as it made for sturdier pieces when crumbled. When heating the mixture after adding the peanuts and butter, pay close attention to the color after each minute, as every microwave oven performs differently; it took 6 minutes for the sugar mixture to become “golden brown” in my microwave. Lastly, work very quickly once you add the baking soda as the mixture becomes thick and heavy quickly, making it difficult to spread on the baking pan. The peanut brittle disappeared so fast I couldn’t tell you how long it would keep…sorry!

Testers Choice
Natalie Reebel

Oct 30, 2014

Candymaking has always been challenging for me, as my review on the Liquor Lollipops recipe will attest. But when I saw the simplicity of this bacon peanut brittle recipe, I couldn’t resist trying it. When I stirred together the sugar, corn syrup, and salt, the mixture looked a bit dry. After microwaving it for 2 minutes, the brittle mixture was still a bit thick with sugar crystals still visible. I also noticed the mixture hardened quickly on the spatula while I waited for the mixture to microwave the additional minute. This had me a bit concerned, as I thought the candy might seize too early. Thankfully, that was not the case. After the third minute, the mixture emerged from the microwave melted and syrupy. After adding the peanuts and butter, it took the full 4 minutes to reach the golden brown stage. While there was some bubbling up of the candy when I added the bacon, baking soda, and vanilla, it was only a couple inches high and settled quickly. My brittle was pretty thick, so I scooped it—not poured it—onto the baking sheet. It took some pressing to get the brittle to spread evenly over the baking sheet. I never did achieve 1/4 inch thickness. My brittle may have looked rustic, but it tasted amazing. I’ve already been asked to make it again. I placed the few pieces left in an airtight container. They were just as wonderful the next day. Both the preparation and cooling times are accurate. From first step to eating is about 1 hour. Buttered parchment paper on the cookie sheet makes for easy clean-up.

  1. C Allen says:

    I would be interested to know what wattage microwave was used. Mind is 1200 watts. I know the wattage can make a huge difference….turning a meatball into a hockey puck in seconds! Thanks

  2. Carla says:

    Has anyone tried this at high altitude? Candy and jam can be a challenge in Denver, CO, where I live! My grandson would love this…eager to hear about adjustments if needed. Thanks.

    • Renee Schettler Rossi says:

      Carla, we didn’t try this at altitude, so we can’t give you firsthand advice. However, I did a little research and found a couple articles and forums from reputable sources that I thought may be of help. This first Fine Cooking article mentions that, of course, the boiling point is lower at altitude than at sea level. The other is a forum in which home cooks discuss making caramel at altitude. While these won’t tell you exactly how long you need to heat the caramel in this recipe in your microwave, it does alert you to the fact that the ingredients will start to bubble and boil more quickly at altitude than at sea level, so you’ll need to start checking on the mixture sooner than the recipe indicates. We wish you all the best and would love to hear how it goes!

  3. Ann says:

    Great recipe. Potential Christmas presents, however, since this has meat in it how long is this good for before it goes bad? I’d like to be able to tell the giftee it’s good at room temp. or needs to be in the fridge and will last up to a week or two. Not that it would be an issue with me in my house it would be gone in a day! Thanks

    • Renee Schettler Rossi says:

      Love the way you’re thinking about gifting this, Ann. The bark can be kept in the refrigerator in a tightly sealed container for up to 5 days. Or so we’re told. We haven’t had it last that long, either!

  4. Lynn says:

    Any instructions for those of us living without a microwave? What are the temps to look for using stove top & candy thermometer?

    • Beth Price says:

      Hi Lynn, the author did not give us instructions for a stove top but this is what I would suggest. In step 2, take the mixture to the soft ball stage. In step 3, take the temperature up to the hard crack stage. Please let us know how this turns out, I’m guessing that other readers may have the same dilemma.

  5. Dee McMorrow says:

    Recipe sounds great but I don’t have/don’t want a microwave. Can it be made in a regular oven?


    • Beth Price says:

      Hi Dee, I would not recommend an oven, but you can certainly use a stove top. Have a look at the comments above as I listed some target temps for converting to cooking on a stove.

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