Introduction

Bourbon Bacon Brittle is a delightful combination of sweet, salty, and smoky flavors with a satisfying crunch. This unique treat blends candied bourbon-infused bacon with a classic pecan brittle, making it perfect for snacking or gifting. It’s an irresistible snack for anyone who loves a gourmet twist on traditional brittles.

The image shows a clear glass jar filled with golden-brown brittle that has visible red chili flakes and small white sesame seeds embedded in it. The brittle pieces are irregularly shaped and stacked upright inside the jar, with some pieces leaning out from the top. Around the jar on the white marbled surface, additional brittle pieces lie scattered, showing their glossy and crunchy texture. The warm colors of the brittle contrast with the cool tones of the jar and the white marble beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-12 strips thick cut bacon (Note 1)

3 tablespoons bourbon

3 tablespoons light brown sugar

1 cup (200g) granulated sugar

1/2 cup light corn syrup

1/2 cup water

2 tablespoons bourbon

1/2 cup chopped pecans

1 tablespoon unsalted butter

1 teaspoon vanilla

1 teaspoon baking soda

Sea salt for sprinkling

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil or a Silpat mat.

Step 2: Lay the bacon strips on the prepared baking pan. Brush both sides with bourbon and sprinkle lightly with brown sugar.

Step 3: Bake the bacon for 15-20 minutes until caramelized and crispy, adjusting time depending on thickness. Let cool slightly, then chop into small bite-sized pieces.

Step 4: Spread the chopped pecans on the same baking sheet and toast in the oven at 400 degrees for 5-7 minutes.

Step 5: Clean the baking sheet or line a new one with parchment or a Silpat mat for the brittle.

Step 6: Prepare all remaining ingredients and mix the bourbon, bacon, and toasted pecans together for easy addition later.

Step 7: In a medium saucepan over medium heat, combine granulated sugar, corn syrup, and water. Stir constantly until sugar dissolves and mixture boils.

Step 8: Cook without stirring until the temperature reaches 290°F or the mixture turns a golden amber color. Add the bourbon, bacon, and pecans, and continue cooking and stirring until it reaches 300°F.

Step 9: Remove the pan from heat immediately. Stir in butter, vanilla, and baking soda until the butter melts and everything is well combined.

Step 10: Pour the brittle mixture onto the prepared baking sheet and spread as thinly and quickly as possible with a wooden spoon.

Step 11: Sprinkle sea salt over the surface right away, allow to cool and set for at least 20 minutes. Once hardened, break into pieces and enjoy!

Tips & Variations

Use thick-cut bacon for a meatier texture, but allow for additional baking time to achieve crispiness.

If you prefer less bacon, reduce the number of strips and save leftovers for other recipes like pecan shortbread cookies.

Toasting the pecans enhances their flavor; don’t skip this step.

If you don’t have a candy thermometer, watch for a deep golden amber color before adding bourbon and nuts.

FAQs

Can I use a different type of alcohol instead of bourbon?

Yes, you can substitute bourbon with other spirits like whiskey or dark rum, but bourbon’s sweetness and flavor complement the bacon and nuts best.

How do I know when the brittle is done cooking?

Using a candy thermometer, cook until the mixture reaches 290°F before adding the bacon and pecans, and then cook to 300°F. Without a thermometer, look for a golden amber color to indicate the right stage.