Bacon Peanut Brittle

Tin cup lined with brown paper and filled with peanut brittle studded with bacon on blue wood

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
  • (2)
  • 35 M
  • 1 H, 5 M
  • Makes about 1 1/4 pounds
5/5 - 2 reviews
Print RecipeBuy the Southern Living Bourbon & Bacon cookbook

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Line a rimmed baking sheet with parchment. Lightly butter the parchment and a spatula.

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.

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.)

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.

Break the brittle into 1 1/2- to 2-inch pieces.

Print RecipeBuy the Southern Living Bourbon & Bacon cookbook

Want it? Click it.

    Tuxedo Variation

    • Bacon Peanut Brittle With Chocolate
    • Tux variation

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

    Recipe Testers' Reviews

    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...

    “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!

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    1. It turned out great! All I had to do was watch the color, then add the remaining ingredients, stir and then pour onto buttered parchment paper!

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


      1. 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.

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

      1. 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.

    4. 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

      1. 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!

    5. 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.

      1. 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!

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