BACON PEANUT BRITTLE

Makes about 5 cups

Note: Collect everything before you start, because things move quickly.

2 1/4 cups sugar

1/3 cup corn syrup

1/2 cup butter

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups roasted peanuts

2 slices bacon, cooked until very crisp, drained and finely chopped

1 1/2 teaspoons baking soda

1. In a medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until the mixture turns golden brown, 10-15 minutes (300 degrees on a candy thermometer).

2. Immediately take pan off the heat and stir in the vanilla, salt, peanuts and bacon.

3. Sprinkle with baking soda, and stir the foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate it.

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One thought on “BACON PEANUT BRITTLE

  1. Pingback: ELVIS (THE FAT YEARS) SUNDAE « The Joy of Food and Dinning

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