Over Christmas I made batch after batch of my salted pistachio brittle. It's truly awesome candy, but could the flavor combo be improved? Cue the bacon grease and luscious pecans. The bacon flavor is subtle. The pecans add a soft textural element that the harder pistachios didn't. It's a winner in our house.
The original recipe comes from Bon Appetit. Use it as your base recipe to launch into different flavors. Our next combination will involve cayenne and spiced pecans!
Bacon Pecan Brittle
- 1 cup sugar
- 1/2 cup light corn syrup
- 3 tablespoons water
- 1 cup raw pecans, coarsely chopped
- 1 tablespoon bacon grease
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- Coarse sea salt (such as fleur de sel or sel gris)
- A candy thermometer
Line a rimmed baking sheet with parchment paper or silpat; set aside.
Mix the sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°, 5-7 minutes.
Using a heatproof spatula, stir in pecans, bacon grease, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300° and mixture is golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Remove candy thermometer. Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
Immediately pour caramel onto prepared baking sheet. The mixture will spread on its own, do not spread out, or you will lose the honeycomb effect. Sprinkle sea salt over and let caramel cool completely. Break brittle into pieces.
Brittle can be made 1 week ahead. Store in an airtight container at room temperature.