Ridgecrest® Bacon Brittle
Ridgecrest® Bacon Brittle
Directions
- Cover a large baking sheet with aluminum foil and butter the foil lightly. Reserve this pan for later in the process.
- On a separate pan, lay down sliced bacon and bake in a oven at 375 degrees until crisp, approximately 11-12 minutes. Remove bacon from pain and drain on paper towels, then break each slice of bacon into 1” pieces. Reserve.
- Combine the sugar, corn syrup, and water in a medium sized heavy-bottom saucepan. Cook over medium-high heat, stirring occasionally, until your candy thermometer registers 260 degrees F, about 10 minutes.
- Remove from the heat and add the butter, nuts, and salt. Stir once, very gently, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden, and the candy thermometer registers 285 degrees F, about 7-8 minutes. Carefully stir in the bacon pieces, vanilla, and baking soda. The mixture will foam, this is natural. Cook stirring occasionally, until the foam subsides, and the mixture slightly darkens. 1-2 minutes more. Remove from the heat.
- Pour the mixture on to the prepared baking sheet, then carefully tilt the pan to spread it into a thin, even layer. Use a fork to move the bacon and nuts around for even distribution, if necessary. Let cook completely, then break into pieces.
Ingredients
- 1 lb. Ridgecrest® Bacon, Applewood Slice(s), 14-17 layout
- 2 tbsp Nature's Best Dairy® Butter, for the baking sheet
- 1/4 lb. Nature's Best Dairy® Butter, Unsalted
- 1 1/2 cups West Creek® Sugar, Granulated
- 3/4 cup West Creek® light corn syrup
- 1/2 cup water
- 1 1/2 cups Magellan roasted peanuts, dry
- 1 tsp West Creek® sea salt kosher
- 1 1/2 tsp Magellan® Pure Vanilla Extract
- 1 1/2 tsp West Creek® baking soda
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities