Have made this many times. Always the same reaction "What the hell?" then "Can I have some more?" It's from a recipe I found on D’Artagnan.Com and modified some.
Pig Brittle
Yield: not quite enough
Ingredients:
Preparation:
Pig Brittle
Yield: not quite enough
Ingredients:
- 2 cups unsalted, raw nuts, pecans, almonds or peanuts work well also
- 1¾ cups sugar
- 1¾ cups light brown sugar
- ¼ cup water
- 1 cup light corn syrup
- 1½ lb VERY high-quality bacon, chopped into ½" pieces (the best you can make or find)
- 2 tablespoons unsalted butter
- 1 teaspoon fleur de sel
- 1½ tablespoons vanilla
- â…› teaspoon chipotle chili powder
- 1 tsp Aleppo pepper flakes
- 1 tablespoon baking soda
Preparation:
- Place the nuts in a dry skillet over med-high heat. Cook, stirring occasionally, until nuts are fragrant. Remove from heat, let cool. Once cool, remove about ½ of the nuts and rough chop, then mix them back into the whole nuts. Set aside.
- Combine the sugars, water, and corn syrup in a large, heavy saucepan over medium heat, stirring until the sugar dissolves, about 5 minutes. Increase the heat to high, and cook, without stirring, until the mixture reaches 260° F on a candy thermometer, about 5 minutes. Reduce the heat to medium.
- Gently stir in raw bacon, nuts & butter. Cook, stirring constantly, until the candy thermometer registers 300°F, about 25 to 35 minutes. Turn off the heat.
- Add the salt, chipotle powder, and vanilla and stir to combine. Add baking soda, stirring vigorously, but cautiously, as mixture will bubble up.
- Immediately pour the mixture out onto 2 Silpat-lined baking sheets (or sprayed with Pam), using an offset spatula to spread the brittle as thin as possible. Let cool completely then break into pieces.
- Serve immediately or store in an airtight container for up to 3 weeks.
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