Bourbon Bacon Brittle
Hey there! Have you ever tasted something so delectable that you just had to figure out how to make it yourself? Well, that’s exactly what happened the first time I tried Bourbon Bacon Brittle. Picture this: a cozy winter evening, good friends gathered around the kitchen table, and a batch of this crunchy, sweet, and smoky treat just begging for attention. There’s something irresistible about the combination of bourbon’s warmth, crispy bacon, and the sweet crunch of brittle. It’s a recipe I make whenever I want to wow my guests (or just when I need a little culinary therapy).
Why You’ll Love This
I whip up Bourbon Bacon Brittle when I’m in need of a little indulgence or when I want to impress friends and family at gatherings. My crew goes bonkers for this stuff, probably because it’s not just your run-of-the-mill snack. It’s a bit messy, sure (aren’t the best things in life a little messy?), but the results are totally worth it. Plus, I find the process of making it surprisingly soothing, once you get past the sticky fingers.
Ingredients
- 1/2 cup bourbon (I sometimes use whiskey if that’s what I’ve got handy)
- 1 cup granulated sugar
- 1/2 cup light corn syrup (or honey in a pinch, though it changes the texture a bit)
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 6 strips of bacon, cooked and chopped into bits (my grandmother always said bacon should be crispy, but I prefer it a bit chewy)
Directions
- In a medium saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat, stirring until the sugar dissolves. Then, let it do its thing without stirring, until it gets a nice amber color (around 300°F if you’re a thermometer type).
- Add in the bourbon and salt, but be ready for a bit of a sizzle showdown. Stir it all together and remove from heat.
- Quickly mix in the vanilla, baking soda, and bacon bits. This is where I usually sneak a taste, you know, just to check.
- Pour the mixture onto a baking sheet lined with parchment paper. Don’t worry if it looks a bit odd; it always does at this stage. Spread it out quickly before it hardens.
- Let it cool completely, then break into pieces and enjoy the crunchy, boozy, bacon-y goodness!
Notes
Okay, so once I tried adding a bit of cayenne for a spicy kick, but it was a bit too much for my taste buds. Maybe start with just a pinch if you’re into that sort of thing. Also, watch out for the hot sugar—it can be a bit temperamental (and by that I mean, it could burn you if you’re not careful).
Variations
I’ve played around with a few variations, like adding chopped nuts or a sprinkle of sea salt on top. One time I thought it’d be smart to use maple syrup instead of corn syrup. Spoiler: it wasn’t. The texture was all wrong! Stick to the script for your first try, trust me.
Equipment
You’ll need a saucepan and a candy thermometer if you’re the cautious type. But if you don’t have one, don’t fret—I usually just eyeball it. As long as you’ve got a sturdy baking sheet and some parchment paper, you’re golden.
How to Store
Store your brittle in an airtight container at room temperature. Honestly, though, it rarely lasts more than a day in my house. Everyone’s nibbling at it like squirrels with a stash of acorns!
Serving Suggestions
I personally love serving this at parties alongside a nice cheese board. The combination of sweet, savory, and cheesy is just… chef’s kiss. Plus, it makes a great gift—if you can bear to part with any.
Pro Tips
I learned the hard way not to rush the cooling process. Once I tried to speed it up by chucking it in the fridge; it got all weirdly chewy. So, let it cool naturally, okay?
FAQ
Can I skip the bourbon?
Sure, you can leave it out if you prefer. But then it’d be just Bacon Brittle, which is still delicious!
What if I don’t have corn syrup?
Honey can work in a pinch, but the texture might change a bit. Just go with the flow; it’ll still taste great!
