1 cup sugar
1/2 cup corn syrup
1/4 cup water
1 3/4 cups peanuts, shelled, roasted and unsalted
2 slices bacon, cooked crisp, cooled and finely diced
1 teaspoon baking soda
2 tablespoons butter
pinch of Kosher salt
DIRECTIONS
Spray a baking sheet with non stick cooking spray and set aside.
In a large skillet over high heat add sugar, corn syrup and water. Stir and allow mixture to come to a full boil (approximately 4-5 minutes). Stir in nuts. Cook, stirring occasionally, until syrup becomes thick and honey colored –you will begin to smell the nuts cooking (approximately 5 minutes). Remove from heat and stir in baking soda. Working quickly, stir in butter and bacon. Keep stirring until butter has melted. Turn brittle out onto the prepared baking sheet. Use the back of your spatula to spread mixture as thin as you would like. Sprinkle the top with Kosher salt. Allow the brittle to cool completely (approximately 20 minutes) and break by hand into large chunks. Store in air tight container.
1/2 cup corn syrup
1/4 cup water
1 3/4 cups peanuts, shelled, roasted and unsalted
2 slices bacon, cooked crisp, cooled and finely diced
1 teaspoon baking soda
2 tablespoons butter
pinch of Kosher salt
DIRECTIONS
Spray a baking sheet with non stick cooking spray and set aside.
In a large skillet over high heat add sugar, corn syrup and water. Stir and allow mixture to come to a full boil (approximately 4-5 minutes). Stir in nuts. Cook, stirring occasionally, until syrup becomes thick and honey colored –you will begin to smell the nuts cooking (approximately 5 minutes). Remove from heat and stir in baking soda. Working quickly, stir in butter and bacon. Keep stirring until butter has melted. Turn brittle out onto the prepared baking sheet. Use the back of your spatula to spread mixture as thin as you would like. Sprinkle the top with Kosher salt. Allow the brittle to cool completely (approximately 20 minutes) and break by hand into large chunks. Store in air tight container.
