Maple Bacon Pecan Brittle

Maple Bacon Pecan Brittle

Try saying that three times fast… Ok, don’t. I’ll never know…
My favorite part of cooking and baking is bringing joy to others and this brittle makes the perfect gift to give to the treat-lover in your life.
What makes this brittle extra-special is it’s smoky, super sweet, nutty flavor all in a gluten and dairy free, crispy-crunchy package! Imagine that!

Without further ado, the recipe:

Ingredients:

10 Slices Thick Cut Bacon, cooked extra crispy, white fatty parts discarded
1 ½ cups Pecans, lightly toasted, chopped
1 tsp. Sea Salt, plus more for sprinkling
2 tbsp. “Butter”, cut into small chunks
1 ½ tsps. Vanilla Extract
2 tsps. GF Baking Soda
2 cups Organic Coconut Sugar
¾ cup Water
½ cup Pure Maple Syrup, Grade A Medium Amber
1/3 cup Corn Syrup

Equipment:
Candy Thermometer – It’s helpful if your thermometer has a hook to attach to the side of your saucepan
Thick Bottom, Tall-Sided Saucepan – The thick bottom ensures even heating and the tall sides come in handy when the candy bubbles up…(Trust me, I’ve cleaned up an over spill of scorching hot sugar…It. Is. NOT. Fun.)
Parchment Paper or Non-Stick Foil
9 x 13” Baking sheet with rim (Jellyroll Pan)
Heatproof Spatula
Knife
Cutting Board

Directions:

It’s easiest to get all of your ingredients measured and ready in advance so that you can work quickly and safely with the hot sugar mixture.

Line your jellyroll pan with parchment or non-stick foil and set aside

Cut your crispy cooked bacon into about ½” pieces and set aside

Chop your lightly toasted pecans into roughly the same size pieces as your bacon, or just buy chopped pecans… Either works. Set chopped pecans aside. (Near the bacon)

Measure and set aside your Sea Salt, “Butter”, Vanilla Extract, and GF Baking Soda (Separately, in that order, as that’s the order in which they’ll be added to the candy.)

Attach the candy thermometer to your saucepan ensuring that it isn’t touching the bottom or the side of the pan. If it’s touching the bottom or the side of your pan, it is going to give you an inaccurate temperature reading.

Combine the sugar and water in the saucepan over medium-high heat and bring to a boil.

Once the sugar syrup is boiling, add in the maple syrup and corn syrup and continue cooking until your candy reaches 239 degrees Fahrenheit, (MUST READ!!) Stir constantly with a heatproof spatula in a figure eight motion…WITHOUT scraping the sides of your pan. (Scraping the sides of your pan will release the burnt sugar that has built up in the cooking process and create sharp crunchy bits in your brittle. The more you know.) Also, keep stirring.

Once your mixture reaches 239 degrees Fahrenheit, add your bacon and pecans and continue to cook and stir until the mixture reaches 311 degrees Fahrenheit.

Remove your candy from the heat and stir in salt, “butter”, and extract. Lastly, add your baking soda and stir well to incorporate. (Baking soda makes your candy lighter in color and crispier in texture.)

Pour your mixture into your lined pan and spread it evenly with your heatproof spatula. Sprinkle a very light dusting of coarse sea salt over the brittle. Let cool.

When cool (approx. 45 minutes), break your brittle into pieces and enjoy.

Store brittle at room temperature in an airtight container. The brittle will maintain its integrity a little longer if you add one of those food grade desiccant pillow packs from your vitamins to your airtight storage container.

Written By: Jenna Throne