Ridgecrest® Bacon Brittle


  1. Cover a large baking sheet with aluminum foil and butter the foil lightly. Reserve this pan for later in the process.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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