This Bacon Pecan Brittle is Epic, y’all. EPIC!
Bacon, Pecans, and Sugar OH MY! You can’t go wrong with ingredients like those!
Look at those stacks of gorgeous bacon pecan brittle.
a huge thank you Fisher Nuts for sponsoring this post
I’m not one for jumping on bandwagons, and while I love bacon – I don’t think that every single food out there needs bacon added to it, however… the saltiness and savoriness that the bacon adds to this pecan brittle is absolutely incredible. I took this brittle to Thanksgiving at my parent’s and it was a huge hit.
Really, y’all… how could something made with these ingredients not be delicious?
If you’re from Texas, you grow up eating pecans. Pecan Pralines, pecan sandies, candied pecans, and Pecan Brittle- Peanut Brittle is for the birds, y’all – Pecan brittle is where it’s at! Add some salty bacon to that brittle, and you have a treat that delights adults and kids both!
I’m all about easy and delicious food, and this brittle is actually really easy to make. It has a few different steps in the cooking process, but as long as you have a Candy Thermometer
One of the keys in candy making is temperature! Having the thermometer means not having to try to guess just exactly what is meant by light amber or dark amber. I’m all about easy, y’all.
Another key to getting this brittle perfect is the cooling process. An oven warmed parchment paper or silpat lined baking sheet is key! The warm baking sheet slows the cooling process and makes spreading the warm brittle into a thin layer easier. The thinner the cooling layer the crispier the brittle!!!
This Bacon Pecan Brittle might just be my favorite brittle of all time. Easy to make, nutty, sweet, salty it’s so good, y’all! This will definitely be showing up as Christmas gifts this year!
If you like this recipe, please make sure to pin it <3
Bacon Pecan Brittle
Ingredients
- 5 slices crisp cooked bacon chopped
- 1 Cup granulated white sugar
- 1 Cup dark brown sugar
- 1/2 Cup light corn syrup
- 1/2 Cup dark corn syrup
- 1/2 Cup water
- 1/8 teaspoon salt
- 1/4 Cup butter
- 2 Cups chopped pecans
- 1/2 teaspoon vanilla
- 1 1/2 teaspoon baking soda
Instructions
- Line a large (11 X 17) rimmed baking sheet with parchment paper or a silpat
- In a large pot over medium high heat, stir the sugars, corn syrups, water, and salt together until the sugars dissolve.
- Turn the heat up to high and cook, stirring frequently until boiling
- Turn the oven on to 200°F and put your parchment lined large baking sheet in the oven to warm it up
- Add the butter
- Cook without stirring until the mixture reaches 230° F
- Cook and stir until the mixture reaches 280° F
- Add the bacon and nuts and stir until the mixture reaches 300°F
- Remove the warmed baking pan from the oven and set aside
- Turn off the heat under your brittle mixture; add in the vanilla and baking soda and stir until dissolved. The baking soda will cause the mixture to foam up and lighten in color
- Pour this mixture out onto your baking sheet and spread it out into a thin layer using a buttered spoon or buttered silicone spatula
- Allow the brittle to cool completely and then break into pieces and serve, or give as a gift to your favorite people
Notes
A drizzle of dark chocolate over the cooled layer would be pretty delicious, too.
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I am with that that not EVERYTHING needs bacon….but I am also a TOTAL sucker for all things salty/sweet! I’ve never made brittle before, but this is a game changer! Pinned!
You are a genius! I bet people will be begging you to make batches of this stuff. And I agree, pecans are way better than peanuts.
MIght be the world’s most perfect food.
Love love love this so much! Bacon and sugar are best friends, in my opinion.
Girrrrrrl! This looks so beyond good! Want! xo
Amazing!!! Love the combo of pecans and bacon.
This is my kind of dessert – so awesome!
So yummy, Lori! 🙂
I remember the first time I had pecan pralines in Savannah, GA. Heaven! Love the addition of bacon. I also love using Fisher Nuts in my baking.
Oh My! I made your recipe, but used a whole package (375 g) of bacon. Well, everyone in my house is raving about it, and I can’t stop eating it! I first had this unique flavor in New Orleans in the famous pecan praline shop in the French Quarter. I have been obsessing over it ever since, and this recipe is actually better than what I bought! Oh, and p.s., I found that when making any candy (fudge or brittle), you have to adjust the target heat of the candy for your elevation. You need to decrease the candy temp by 1 degree for every 500 feet of elevation. We are at almost 2,000 feet here, so I had to take the candy off at 4 degrees under 300. It went so fast though, that it was almost 300 by the time I caught it. In any case, it came out perfectly! Thanks so much for sharing!
I’m so glad y’all liked it so much and thank you for directing your readers back to here so they can get the recipe here, too! Thank you for your fabulous info about altering for the altitude, too! I’m going to add that in the notes and give you a shout out! Have a delicious holiday!
How many servings does this make?