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Bourbon bacon brittle packs together smoky candied bacon toasted pecans and warm bourbon into a sheet of golden crunchy candy. If you are a fan of sweet and salty snacks or looking for a wow factor to sprinkle over ice cream this is the recipe that pulls everyone to the kitchen for just one more piece.
I remember the first time I made this on a snowy weekend to surprise my husband. Our friends came over before it even finished cooling and still rave about it years later.
Ingredients
- Thick cut bacon: Serves as the smoky and salty bite your brittle needs. Look for bacon with a healthy amount of fat for extra crispiness.
- Bourbon: Deepens the flavor and adds a sophisticated warmth. Choose a bourbon you like to drink since the taste shines through.
- Light brown sugar: Used to candy the bacon bringing an extra layer of caramel flavor.
- Granulated sugar: The main ingredient for caramelization and crunch. Use a fresh bag for best melting results.
- Light corn syrup: Keeps the brittle smooth and prevents sugar crystals. Clear corn syrup will help create perfect texture.
- Water: Helps liquify the sugar mixture for even cooking. Use filtered water for clarity.
- Chopped pecans: Bring earthiness and extra crunch. Toasted pecans have the richest flavor.
- Unsalted butter: Adds a creamy finish to balance the brittle. Pick a high-fat butter for smoothness.
- Pure vanilla extract: Gives aromatic warmth. Real vanilla makes a noticeable difference.
- Baking soda: Provides the signature bubbles that give brittle a lighter texture.
- Sea salt: Sharpens flavors and makes the candy irresistible. Flaky sea salt works best for topping.
Instructions
- Prepare Candied Bacon:
- Lay thick cut bacon on a foil-lined baking sheet. Brush both sides generously with bourbon and sprinkle with light brown sugar. Bake at 400 degrees until caramelized and crispy about 15 to 20 minutes depending on bacon thickness. Cool slightly then chop into small pieces.
- Toast Pecans:
- Spread the pecans on the same baking sheet. Bake at 400 degrees for five to seven minutes until fragrant and golden. Set aside.
- Prepare Brittle Ingredients:
- Have all remaining components measured and ready since working quickly is key once the caramel reaches temperature. For efficiency you can mix together the chopped candied bacon and pecans in a bowl.
- Make Brittle Base:
- In a medium saucepan over medium heat combine granulated sugar corn syrup and water. Stir often until sugar has fully dissolved and mixture begins to bubble. Stop stirring and let cook until it reaches 290 degrees Fahrenheit or golden amber if you do not have a thermometer.
- Combine and Cook:
- Carefully add the bourbon bacon and pecans to the bubbling sugar. Stir and cook over medium heat until the temperature hits 300 degrees Fahrenheit.
- Add Final Ingredients:
- Immediately remove pan from heat. Stir in butter vanilla extract and baking soda. The mixture will foam up and lighten in color quickly incorporate.
- Form and Cool Brittle:
- Pour the hot brittle onto the prepared baking sheet as thinly and swiftly as possible. Use a heat-proof spoon or spatula to spread into a flat layer. Sprinkle with a generous pinch of sea salt.
- Break and Enjoy:
- Let the brittle cool for at least 20 minutes. Once fully set break into bite-sized pieces.
Candied bacon is the heart of this recipe. I have seen friends who never cared for brittle become obsessed just from the aroma when the bacon bakes with brown sugar and bourbon.
Storage Tips
Keep your brittle in a well-sealed container at room temperature. Avoid humid kitchens so it stays crisp. If you find it softening after a few days simply pop pieces in the fridge for an hour to firm up. Never store it with moist foods such as marshmallows or it will get sticky.
Ingredient Substitutions
If you do not have bourbon you can use rye whiskey or even spiced rum for a different depth. Walnuts will work in place of pecans though the flavor will be stronger. You can skip vanilla if needed but real vanilla adds lovely aroma.
Serving Suggestions
Sprinkle shards over vanilla ice cream or fudge brownies for a party dessert. Add chunks to a holiday cookie platter for a playful surprise. Stir crumbled brittle into popcorn for a sweet-savory snack mix at movie night.
Cultural and Historical Context
Brittle candy has roots going back centuries as a simple way to preserve nuts and sugar. Adding bacon and bourbon gives it an American South twist inspired by classic pecan and whiskey pairings you would find at southern gatherings.
Seasonal Adaptations
Use maple bourbon and chopped hazelnuts for a winter feel. Swap in smoked almonds or pistachios for spring or summer versions. Try chipotle chili flakes for a spicy fall kick.
Success Stories
I once boxed this brittle up with homemade cookies for a teacher gift and almost every teacher asked if I could share the recipe. When I made it for a birthday party people tried to guess the secret ingredient and all were shocked it was bacon. Make it once and you will have new fans every time.
Freezer Meal Conversion
Bourbon bacon brittle can be frozen for longer storage. Spread broken pieces on a parchment-lined tray and freeze until solid. Transfer to a freezer bag with air removed. Thaw at room temperature before serving for the best texture.
This brittle is sure to become your new favorite sweet and salty treat. Share with friends or tuck pieces away for yourself—either way you will be asked for the recipe.
Common Recipe Questions
- → What type of bacon works best?
Thick-cut bacon delivers the best flavor and texture, but you can adjust the amount based on preference and cut size.
- → Can I substitute the pecans?
Yes, walnuts or almonds also work, but toasted pecans add a buttery note and classic crunch to the brittle.
- → Is bourbon flavor strong in the final product?
The bourbon adds subtle warmth and depth, but most of the alcohol cooks off, leaving a mellow background note.
- → How do I keep the brittle crunchy?
Store it in an airtight container at room temperature, away from humidity, to preserve its crisp texture.
- → What’s the best way to cut or break the brittle?
Once cooled, use your hands to break the brittle into bite-sized pieces, or score with a knife for neat squares.
- → Can I make this without a candy thermometer?
Yes; watch for a golden amber color and test a drop in cold water for hardness, but a thermometer is more precise.