Bacon Peanut Brittle

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When we first opened the shop, we sold individually wrapped chunks of bacon peanut brittle made by our friend Lori Baker, who is coincidentally also a baker. It was called Bacon Peanut Brittle By Lori.

It was a perfect arrangement. Sadly, when she opened her restaurant, she understandably didn’t have time to make us brittle anymore (sniff, sniff).

We were forced to make our version, and as it turns out, ours is pretty good, too. The key is to crisp the bacon really well. The other key is the bacon itself; it makes everything better. Collect all ingredients before you start cooking, and read the recipe all the way through, because things move quickly once you get going and you don’t want it to burn. The hardest part of making it is hiding it from Sean, because he usually eats half of it before it’s done.

Click here to see the Elvis (The Fat Years) Peanut Butter Ice Cream recipe.


  • 2 1/4 Cups sugar
  • 1/3 Cup corn syrup
  • 1/2 Cup butter
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon salt
  • 2 Cups roasted peanuts
  • 2 slices bacon, cooked until very crisp, drained, and finely chopped. Or more, if you happen to fancy bacon
  • 1 1/2 Teaspoon baking soda


Calories Per Serving239

Folate equivalent (total)35µg9%

Maple Bacon Peanut Brittle

It is that time of year when we all get visions of sugar plums dancing in our heads. Time to do an inventory of all of our baking ingredients and stock up because it&rsquos time to start making all the wonderful cookies and candies that we love for the holidays. This Maple Bacon Peanut Brittle is a recipe I received from a friend at a Christmas cookie exchange about 5 years ago. Over the years I have used this recipe to make various types of brittle including cashew, almond, and the traditional, peanut.

Bacon is currently &ldquo the&rdquo craze in America and you can find it in just about everything. I decided to hop on the bacon bandwagon and modify my usual peanut brittle recipe into this stunning Maple Bacon peanut brittle with the addition of maple flavoring and delicious pieces of crispy bacon. How can that be wrong when it tastes so good? When we met Paula Deen and Sons in Savannah, GA last week we told them all about this recipe! They were truly engaged! I was over the Moon with excitement. We just love Paula and sons, Jamie and Bobby. They are good people.

Recipe Summary

  • ½ pound bacon
  • 1 cup white sugar
  • ½ cup light corn syrup
  • 1 pinch salt
  • ½ cup chopped pecans
  • 1 tablespoon bacon grease
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking soda

Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. Crumble bacon once drained and slightly cooled.

Line a large baking sheet with parchment paper.

Combine sugar, syrup, and salt in a large microwave-safe bowl. Heat in microwave oven until bubbling, about 4 minutes.

Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture heat in microwave oven for 3 minutes more. Immediately add baking soda and stir just until foamy.

Working quickly, spread the mixture onto the prepared baking sheet. Let cool until set, about 15 minutes. Break into bite-size pieces.

This recipe can be changed in many ways: you can omit the pecans, double the bacon, add peanuts, etc. Just keep in mind that if you add these ingredients, the microwave will cook these as well, so add peanuts near the beginning, extra bacon and/or pecans near the end.

If you prefer a denser brittle, add only 1 teaspoon of baking soda at the end.

I typically cook 1 pound of bacon, split it, and then make this recipe twice. If you want to make one huge batch instead, you will have to adjust the microwave cooking times to something longer.

Bacon peanut brittle

I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.

After a week of curing it has had 11 days hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it.
It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
It was a recipe by Kuhlman in one of their charcuterie books.
But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?

Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

I can't identify them all, so have fun guessing!

Stewed Duck Feet (often served with the snails above)

Beijing Duck gets its own counter.

More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.

Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it?

Linguine with Squash, Goat Cheese and Bacon
Serves 4 as Main Dishor 6 as Side.
I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.

6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1-1/2 c chicken broth
1 tsp kosher salt
4 oz soft goat cheese, crumbled
1 lb linguine, cooked
1 T olive oil
2 tsp freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Keywords: Main Dish, Easy, Vegetables, Dinner
( RG2158 )

Duck Leg Confit Potstickers
Serves 4 as Appetizer.
These are seriously decadent potstickers.
I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for otherwise, substitute chicken stock and peanut oil or whatever you have on hand.

2 confited duck legs, bones discarded and meat shredded
2 c sliced shiitake caps
1/2 c sliced scallions
splash fish sauce
1 tsp grated fresh ginger
1 tsp grated fresh garlic
pinch Five Spice powder
pot sticker wrappers
3 c duck stock
3 T duck fat

1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper wet half of the edge with water and seal, pinching and pleating one side.
If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
Serve potstickers immediately when done.
Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
( RG2052 )

Hard Cider Peanut Brittle with Maple and Bacon

Do you guys know Brooks from Cakewalker? Well, you should. He&rsquos a great writer, great baker, skilled decorator and all-around Nice Guy.

And what does Brooks have to do with peanut brittle? Well, a few weeks ago, he posted a great recipe for peanut brittle made with a hoppy IPA (Sierra Nevada, to be exact) and minced jalapeno. Wanna see it?

photo by Brooks Walker and used with his permission. Thanks, Brooks!

This inspired me to come up with my own outside-the-box version of peanut brittle.

I took my standard brittle recipe, which is here, and tweaked it to include the flavors I wanted, namely The Beloved&rsquos home brewed and Completely Dry hard apple cider, maple syrup and crisp bacon.

For those interested, here was my stream-of-consciousness thought process:

  • Candy apples are often rolled in crushed peanuts.
  • Maple and apple taste great together.
  • Peanut butter and bacon sammiches are a Real Thing.
  • My bacon is apple wood-smoked, so there&rsquos another connection.
  • Nothing ventured, nothing gained, so why not?

There is nothing terribly mystical about that, right? And I didn&rsquot even really look at Brooks&rsquos base recipe because I knew that I had my own that works just fine. My rules for a Starting Point were simple:

Peanut Brittle

If you love sugar and you love peanuts, peanut brittle is naturally a treat you should have on hand, always. Thankfully, it's not at all a complicated process, and you can make it right at home&mdashwith or without a candy thermometer!

The most important part of candy making is to make sure your caramel concoction hits that hard-crack stage that happens when your molten sugar reaches 300°F. If you don't have a candy thermometer on hand, watch the video above to see what your sugar mixture should look like at that temperature: deeply golden-amber, and just beginning to give off the slightest wisps of smoke.

For this recipe, the last two steps happen very quickly, so please be sure to read through the whole process before starting to avoid burning the brittle!

Having grown up with sesame brittle, I added some sesame seeds to my version of this brittle for a little more nuttiness and a childhood nostalgic flare&mdashfeel free to skip or substitute in an equal amount of extra peanuts. If you've made this recipe, we'd love to hear your thoughts on it in the comments below!

Jazz up peanut brittle with bacon

Halloween is the time for old-fashioned treats. Apple bobbing, caramel apples, popcorn balls and peanut brittle!

For a treat, I embellished my grandmother’s brittle recipe to make a bacon-peanut brittle.

Peanut brittle is easy enough for kids to make, though working with molten sugar requires adult supervision. Once you start cooking, the recipe moves rapidly along, so make sure you have everything set out next to the stove before you start. You also will need a large, heavy-duty saucepan, as the brittle foams up and expands at the end of the process.


Scary good cupcakes mummy-style

You can use a candy thermometer to know when you’ve cooked the sugar to the so-called hard ball (255 F to 260 F) stage, or you can just use a cup of ice water. This is what my grandmother did and what my mother and I still do. Just fill a 2-cup measuring glass with water and ice. Keep it close to the stove. When you think the sugar is ready, drizzle a few drops into the ice water. If the small drops of the sugar syrup instantly turn into candy balls, the sugar base of the peanut brittle is done.

Once the sugar reaches the hard ball stage, the fun begins. You quickly add the peanuts, bacon and a bit of butter, then stir quickly. Next up, cook this delicious mixture to a light caramel. It should be lightly golden brown — the color of peanut brittle — and reach 300 F to 305 F.

Next, add the baking soda, stir vigorously and immediately pour onto a buttered baking sheet. Don’t be afraid of the frothing mass in the saucepan! The baking soda makes the brittle bubble up to create the tiny bubbles in the peanut brittle, making it crunchy instead of just plain hard.

Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer and author of three books, including “Taming the Flame.”


This brittle is crazy good and everyone loves receiving it. The trick is to buy thick, meaty apple wood-smoked bacon, then dice it and cook the bacon slowly until the fat is fully rendered and the meat is a reddish mahogany. Press the bacon pieces between paper towels to make sure all the excess fat is absorbed. If you don’t do this, the candy will have a cloudy appearance.

Start to finish: 1 hour (30 minutes active)

2 tablespoons butter, divided

1 tablespoon ancho chili powder

1 cup salted, roasted peanuts

2 cups cooked, crumbled apple wood-smoked bacon

Use about 1/2 tablespoon of the butter to coat a rimmed baking sheet.

In a large, heavy saucepan over medium-high, combine the sugar and corn syrup. Stir until the sugar dissolves and the mixture is bubbly and slightly thick, 3 to 4 minutes. Add the ancho chili powder and cayenne, then cook for another 2 to 3 minutes. The sugar mixture should now be at the hard ball stage, or 255 F to 260 F.

Stir in the remaining butter, as well as the peanuts and bacon. Continue cooking until the mixture is golden brown and reaches 300 F to 305 F. Stir well, then add the baking soda and stir again. Immediately pour onto the prepared baking sheet and use a silicone spatula to spread evenly. Set aside to cool, about 30.

Once the brittle is cool, break into pieces by hitting the bottom of the sheet pan on the counter. Store in an airtight container at room temperature or in the freezer for up to 1 month.

Nutrition information per serving (a 2-ounce serving): 480 calories 190 calories from fat (40 percent of total calories) 21 g fat (6 g saturated 0 g trans fats) 25 mg cholesterol 580 mg sodium 74 g carbohydrate 1 g fiber 70 g sugar 12 g protein.

Bacon Peanut Brittle

By Eat It & Like It Staff 20 March 2012 No Comments

I cannot believe how easy it is to make peanut brittle. If you don’t believe me, take a look on our Season 1 Finale, Holiday Sweets. Cookbook author Libbie Summers shows us how….It literally took about 12-13 minutes real time to make (plus about 20-30 to let it cool off). So if you include prep time, you are looking at about 1 hour for peanut brittle. Made fresh at home. And that was pretty neat. Delicious too!

Bacon Peanut Brittle

  • 1 cup sugar
  • ½ cup corn syrup
  • ¼ cup water
  • 1 ¾ cups peanuts, shelled, roasted and unsalted
  • 2 slices bacon, cooked crisp, cooled and finely diced
  • 1 tsp. baking soda
  • 2 tbsp. butter
  • pinch of Kosher salt


Spray a baking sheet with non stick cooking spray and set aside .

In a large skillet over high heat add sugar, corn syrup and water. Stir and allow mixture to come to a full boil (approximately 4-5 minutes). Stir in nuts. Cook, stirring occasionally, until syrup becomes thick and honey colored –you will begin to smell the nuts cooking (approximately 5 minutes). Remove from heat and stir in baking soda. Working quickly, stir in butter and bacon. Keep stirring until butter has melted. Turn brittle out onto the prepared baking sheet. Use the back of your spatula to spread mixture as thin as you would like. Sprinkle the top with Kosher salt. Allow the brittle to cool completely (approximately 20 minutes) and break by hand into large chunks. Store in air tight container.

Recipe courtesy of Libbie Summers author of The Whole Hog Cookbook CLICK HERE FOR MORE on Libbie

Eat It & Like It Staff

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

About Author

Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

Bacon Peanut Brittle: “Pure Evil”

Sir Francis Bacon Peanut Brittle is “pure evil,” says ipsedixit. “Will make you want to give up your first born … Go, get some now.” The ingredients, says ipsedixit, are: “Smoked bacon, sugar, peanuts, corn syrup, butter, baking soda, vanilla, salt.” That’s right: bacon is the first ingredient, and therefore the most plentiful by volume. “Why do you think it’s called ‘Bacon Peanut Butter Brittle’ and not ‘Peanut Butter Bacon Brittle?'” reasons ipsedixit.

Another favorite bacon peanut brittle is from The Redhead. LNG212‘s husband prefers it to Sir Francis. But the two brittles are very different, catering to different tastes.

“When I think of brittle, I think of something more like Sir Francis,” says Miss Needle. “To me, Redhead serves candied peanuts with bacon bits. It’s fine but I miss the biting into a ‘bark.’”

LNG212 agrees with that assessment, but adds, “I think that’s exactly why DH likes it so much—it doesn’t have the sugar/syrup/candy chunk part. It’s more like roasted nuts with bacon and some maple sugar.” For the record, smokeandapancake is NOT a fan of The Redhead brittle. “It’s just candied peanuts with candied bacon bits on it,” laments smokeandapancake.

“I just ordered some. Never go on Chowhound when you’re hungry. Thanks for the recommendation,” says LA Buckeye Fan.

Bacon Pecan Brittle

Bacon, Pecans, and Sugar OH MY! You can’t go wrong with ingredients like those!

Look at those stacks of gorgeous bacon pecan brittle.

a huge thank you Fisher Nuts for sponsoring this post

I’m not one for jumping on bandwagons, and while I love bacon – I don’t think that every single food out there needs bacon added to it, however… the saltiness and savoriness that the bacon adds to this pecan brittle is absolutely incredible. I took this brittle to Thanksgiving at my parent’s and it was a huge hit.

Really, y’all… how could something made with these ingredients not be delicious?

If you’re from Texas, you grow up eating pecans. Pecan Pralines, pecan sandies, candied pecans, and Pecan Brittle- Peanut Brittle is for the birds, y’all – Pecan brittle is where it’s at! Add some salty bacon to that brittle, and you have a treat that delights adults and kids both!

I’m all about easy and delicious food, and this brittle is actually really easy to make. It has a few different steps in the cooking process, but as long as you have a Candy Thermometer, you’re good. I’m not one for recipes that require super special tools, but every kitchen should have a candy/deep-fry thermometer.

One of the keys in candy making is temperature! Having the thermometer means not having to try to guess just exactly what is meant by light amber or dark amber. I’m all about easy, y’all.

Another key to getting this brittle perfect is the cooling process. An oven warmed parchment paper or silpat lined baking sheet is key! The warm baking sheet slows the cooling process and makes spreading the warm brittle into a thin layer easier. The thinner the cooling layer the crispier the brittle.

This Bacon Pecan Brittle might just be my favorite brittle of all time. Easy to make, nutty, sweet, salty it’s so good, y’all! This will definitely be showing up as Christmas gifts this year!

Watch the video: Speck Candy Shell New Version, Problem (August 2022).