Truth: This post was meant for Father’s Day.
Truth: This post was meant for last Saturday.
Truth: I still hadn’t written it by Friday, and then the Hubster got home and I thought, “Well, I can post it first thing Sunday morning.”
Truth: I didn’t post it Sunday, either.
Truth: I told myself every night from last Thursday until last night, that I would finish it and “post it tomorrow,” then the Hubster and I would end up going exploring and find raspberries in our yard, or getting Voodoo Doughnuts in Portland, or tiny little kites that you tie to your finger (seriously…I told you it’s truth time).
Truth: When I told you yesterday on Facebook that I had food for you today, I still hadn’t written this post.
Truth: I’m writing this post at 9:06 am and as soon as I’m done I’ll hit publish. Then, I’m going to go do some more exploring with the Hubster and the kiddo.
Truth: I know you guys understand and forgive me, cause you’re totally amazing. But even if you didn’t, you will once you eat this, because it’s amazing, too!
I originally made this recipe after having the most delicious bacon peanut brittle at The Yellow Leaf Cupcake Co. in Seattle. Theirs was meaty and delicious and pretty much a heart attack on parchment paper…and OH. SO. WORTH. IT.
My one tiny little, itty bitty complaint was that it was technically brittle. It wasn’t really brittle in texture or consistency…it was really sort of just bacon held together by a light, soft candy coating.
I knew immediately that I wanted to recreate it, but I wanted it to be much more brittle like, so I made an actual brittle recipe and added bacon. It had too much brittle. I tried again, this time added twice as much bacon, and half as much brittle…perfect!
The result is a true brittle candy, the same basis for a perfect peanut brittle, but with all the meaty goodness that I had in Seattle, and topped with a sweet peanut butter drizzle, because…why not?
Aside from the task of making the candied bacon (which I think lends beautiful flavor to the end result), this was a quick, simple recipe, and it really was perfect for Father’s Day…….sooooooo……sorry about that. Who needs a special occasion for bacon brittle anyway?? Not me! Enjoy!
Bacon Peanut Brittle
FOR THE BRITTLE
1 pound sliced bacon, candied and chopped (about 16 slices)
1/2 cup roasted peanuts, chopped
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 tablespoon unsalted butter (or margarine), softened
1/2 teaspoon baking soda
FOR THE DRIZZLE
2 tablespoons peanut butter
2 tablespoon heavy cream
1/2 cup confectioners’ sugar
Line a rimmed baking sheet with parchment or a silpat mat.
In a medium sauce pan set over medium high heat, combine the sugar, brown sugar, corn syrup, and water, and stir to combine. Bring the mixture to a boil, stirring frequently. Add the bacon and peanuts and stir well. Cook the mixture, stirring constantly until a candy thermometer reaches 300 degrees. If you don’t have a candy thermometer, cook the candy until a small amount dropped in cold water turns to hard, brittle threads.
Remove the mixture from the heat and immediately stir in the butter and baking soda, stirring quickly to combine it. Be careful here! The butter and soda will cause the hot candy to splutter a little and the candy will begin to foam and expand a bit. Fully incorporate the butter and soda before moving on.
Immediately pour the mixture onto your baking sheet, covering as much space as possible. Spread the brittle as thin as you like and score using a pizza wheel, if desired. Allow the candy to set up and cool completely before serving. Once cooled, break into pieces.
While the candy is cooling, make the drizzle: In a medium bowl, combine the peanut butter and heavy cream. Stir until smooth and cohesive. Add the confectioners’ sugar and stir until well combined. Drizzle over cooled brittle.
Recipe by Darla