When I walk into my grandparent’s house, the first thing I do is sneak into my grandma’s room to snatch up a piece of peanut brittle. It’s my own little personal tradition… with myself. My grandma always has a big box of peanut brittle sitting on her night stand. I adore it. It’s sticky, crunchy, and sweet, with a bit of a salty bite from the chunks of salted peanuts.
For years, I have been saying that I should make my own peanut brittle so I don’t have to keep stealing from my grandma. So, I finally did it. It was a messy process, but it was totally worth it. You start with the same process that you use to make a caramel sauce. You boil a lovely mixture of sugar, water, butter, and corn syrup. Stir in some peanuts, and wah-lah! Peanut brittle!
But this isn’t your average peanut brittle. This has pieces of crispy, crumbled bacon mixed in with the peanuts. If I was going to make homemade candy, I was going to make it special. This Bacon Peanut Brittle is the perfect combination of sweet and salty. The sugar-packed brittle pairs perfectly with the salty peanuts and bacon. Not to mention, it makes a great gift to give away at the holidays!
Sweet and salty peanut brittle studded with crumbled bacon
Makes 20 pieces
- 4 slices thin-cut bacon, diced
- 2 cups sugar
- 1 stick unsalted butter
- ½ cup water
- ? cup light corn syrup
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- 2 cups roasted, unsalted peanuts
1. Place a small skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside.
2. Spray a large rimmed baking sheet and a metal spatula with nonstick cooking spray. Combine the sugar, butter, water, and corn syrup in a large saucepan over high heat. Bring to a boil and cook for 10 to 12 minutes, until the mixture registers 310°F on a candy thermometer. Remove from the heat and whisk in the salt and baking soda. Stir in the peanuts and cooked bacon.
3. Working quickly, pour the brittle onto the prepared baking sheet and, using the coated spatula, spread out into an even ½-inch thick layer. Let cool completely at room temperature before breaking into pieces.