This brittle joins the likes of bacon and bourbon in one simple crunch.

Serves
8

Preparation

10min

Cooking

10min

Skill level

Mid
By
Average: 2.5 (33 votes)
Yum

“Halloween used to be a much simpler time. I remember dressing up like a genie, head to toe in cheap magenta polyester, lagging around a plastic pumpkin pail. The pumpkin and I grinned from ear to ear as we both filled to the brim with sweet treats. 

At the end of the evening, my friends and I would sit on the curb, rummaging through our loot of bags chockfull with homemade cookies, crinkled parchment-wrapped caramels and silver-foil bound candies.

Now a day, youngsters are only allowed to relish in pre-packaged candies. So here is a treat of bacon bourbon brittle. As I devour my homemade candy, I’ll dream of a simpler world – or at least a simpler Halloween.”

Ingredients

  • vegetable oil, for greasing
  • 110 g (½ cup) caster sugar
  • ¼ cup light corn syrup
  • 1½ tbsp water
  • 15 g butter
  • 3/8 tsp baking soda
  • 1 tbsp bourbon
  • ½ cup small crisp bacon pieces
  • sea salt, to sprinkle

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 10 minutes

Brush a baking paper-lined baking tray with vegetable oil and set aside.

Bring the sugar, corn syrup and water to the boil in a small saucepan over medium heat. Fit the saucepan with a candy thermometer and cook for 3-4 minutes or until the thermometer registers 143°C.

Stir in the butter and cook, stirring often, until the thermometer reaches 148°C. Take off the heat and add the baking soda, bourbon and bacon pieces. Stir together and immediately spread onto the prepared baking paper and spread with a heatproof spatula. Sprinkle with desired amount of sea salt. Let cool.

Break the brittle into pieces. Enjoy!

 

Note

• This brittle can be made one week ahead. Store in an airtight container, layered between pieces of baking paper, at room temperature.

 

Recipe from For the Love of the South by Amber Wilson, with photographs by Amber Wilson.