D'Artagnan | Yield: about 1 large sheet pan of brittle
This bacon-studded, sweet and salty confection is a favorite among D'Artagnan staff, especially around the holidays. It's a great option for edible gifting too, as it keeps for a long time.
- 2 cups whole raw pecans
- 1¾ cups sugar
- 1¾ cups light brown sugar
- ¼ cup water
- 1 cup light corn syrup
- 1½ lbs hickory smoked bacon, chopped into ½ inch strips
- 2 tbs unsalted butter
- 1 tsp fleur de sel
- 1½ tablespoons vanilla
- ½ tsp chipotle chili powder
- 1 tbs baking soda
- Place the nuts in a dry skillet over medium-high heat. Cook, stirring occasionally, until nuts are just fragrant. Remove from heat, let cool. Once cool, remove about half of the nuts and rough chop, then mix them back into the whole nuts. Set aside.
- Combine the sugars, water, and corn syrup in a large, heavy saucepan over medium heat, stirring until the sugar dissolves. Increase the heat to high, and cook, without stirring, until the mixture reaches 260 degrees F on a candy thermometer. Reduce the heat to medium.
- Gently stir in the raw bacon, nuts and butter. Cook, stirring constantly, until the candy thermometer registers 300 degrees F. Turn off the heat.
- Add the salt, chipotle powder, and vanilla and stir to combine. Add the baking soda, stirring vigorously, but cautiously, as the mixture will bubble up.
- Immediately pour the mixture out onto two Silpat-lined baking sheets, using an offset spatula to spread the brittle as thin as possible. Let cool completely, then break into pieces. Serve immediately or store in an airtight container for up to 3 weeks.