Bacon Brittle |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | slices cooked | bacon, chopped and cooked and drained of fat | 2 | cups | sugar - Organic cane juice crystals | 3/4 | cup | corn syrup, light | 1/4 | cup | pure Vermont maple syrup | 1/2 | cup (8 fl oz) | water | 2 | cups, halves and whole | peanuts | 1 1/2 | tablespoons | butter | 1 1/2 | teaspoons | vanilla extract | 2 | teaspoons | baking soda | 1/3 | tablespoon | red pepper flakes, crushed |
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Steps
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Sequence
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Step
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| | 1 | Cook bacon until very crispy. Drain and dry. Chop into bits
and put aside. | | 2 | Grease large baking pan. | | 3 | In a large, heavy saucepan, combine the sugar, corn syrup and water, and cook over medium heat to thread stage, 230 degrees. Add the peanuts. Stir and cook to hard-crack stage, about to 301 to 302 degrees, or until a small amount of candy dropped into a bowl of cold water becomes hard and brittle. | | 4 | Once the candy is at the hard-crack stage, immediately remove from heat. Stir in the butter, vanilla, bacon and baking soda until blended. The mixture will start foaming when the baking soda is added. Pour the candy onto the greased pan. With two forks, pull the peanut brittle out to a large rectangle, spreading the candy to about 1/4 inch thick. Once it is cool, break the candy into pieces. It is important to store in a tightly covered container at room temperature. |
Chocolate Ghost |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | dash | Ghost pepper powder | 1 | cup | chocolate chips, bittersweet, Ghirardelli |
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Steps
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Sequence
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Step
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| | 1 | Lightly dust hot bacon brittle with pepper powder to taste. | | 2 | Spread chocolate chips over the unbroken brittle.
Wait a minute, then spread until there is an even coating.
Refrigerate for 1/2 hour or until the chocolate sets.
Break into bite sized chunks. |
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