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
- 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.
- 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.