Print

Bourbon Bacon Brittle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

Bourbon Bacon Brittle is a sweet and savory treat combining crispy candied bacon infused with bourbon, toasted pecans, and buttery caramel brittle. This recipe offers a perfect balance of smoky, spicy, and sweet flavors with a satisfying crunch, ideal for snacking or gifting.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Candied Bacon

  • 16 ounces bacon (Trader Joe’s Black Forest Bacon recommended)
  • 2 tablespoons bourbon whiskey
  • 1/2 cup brown sugar
  • 1/2 teaspoon red pepper flakes

Brittle

  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 1/3 cup light corn syrup
  • 1 tablespoon bourbon whiskey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 8 ounces pecans, toasted and chopped

Instructions

  1. Make the Candied Bacon: Preheat your oven to 400°F (or 300°F for a low and slow option). Line a large rimmed baking sheet with parchment paper and place an oven-safe rack on top. Arrange the bacon slices in a single layer on the rack.
  2. Apply Toppings and Bake: Sprinkle the bacon evenly with 2 tablespoons bourbon whiskey, 1/2 cup brown sugar, and 1/2 teaspoon red pepper flakes. Bake for 13 to 15 minutes at 400°F or 50 to 60 minutes at 300°F until the bacon fat is rendered, the bacon is evenly cooked, and just starting to crisp. Watch carefully to prevent burning.
  3. Cool and Chop Bacon: Remove the bacon from the oven and place it on a paper towel-lined plate to absorb excess grease. Once cool enough to handle, roughly chop the candied bacon and set aside.
  4. Prepare Caramel Base: In a large saucepan over medium-high heat, combine 2 cups sugar, 1/2 cup water, 1/2 cup unsalted butter, and 1/3 cup light corn syrup. Bring the mixture to a boil, stirring occasionally until light brown and the temperature reaches 300°F on a candy thermometer. Around 250°F, the mixture will thicken.
  5. Finish the Brittle Mixture: Remove the caramel from heat. Carefully stir in 1 tablespoon bourbon whiskey, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda. Then fold in the toasted and chopped pecans.
  6. Form the Brittle: Immediately pour the caramel mixture onto a parchment-lined baking sheet. Quickly spread it into a thin, even layer. Sprinkle the chopped candied bacon evenly over the brittle while it is still warm. Work swiftly as the brittle sets rapidly.
  7. Cool and Break: Allow the brittle to cool at least 30 minutes until firm. Once cooled, break into large chunks and enjoy or store in an airtight container.

Notes

  • For softer candied bacon, bake at 400°F for a shorter time; for crispier bacon, bake low and slow at 300°F.
  • Use a candy thermometer to ensure the brittle reaches the hard crack stage (300°F) for proper texture.
  • Work quickly when spreading brittle and adding bacon, as it sets fast.
  • Store brittle in an airtight container at room temperature for up to two weeks.
  • Adjust red pepper flakes to control spice level.

Find it online: https://cheftinaskitchen.com/bourbon-bacon-brittle-recipe/