PISTACHIO, PECAN AND BACON BRITTLE
Have you ever had candied bacon? OMG, if you haven't it's a must! That decadent treat inspired this version of nut brittle. I'm not a huge fan of regular peanuts so I also swapped them out for salty pistachios and buttery pecans.
3 cups granulated sugar
3/4 cups light-colour corn syrup
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 cup coarsely chopped salted pistachios
1 cup coarsely chopped pecans
1/2 cup cooked chopped bacon (about 10 strips)
3/4 teaspoons baking soda
Line rimmed baking sheet with parchment paper; lightly grease parchment paper. Set aside.
In large heavy-bottomed saucepan, cook sugar, corn syrup and ¾ cup water over medium heat, stirring, just until sugar is dissolved; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 234°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes.
Stir in butter and salt; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes.
Remove from heat. Immediately stir in pistachios, pecans, bacon and baking soda until combined. Using greased offset palette knife, spread onto prepared pan in thin even layer. Let cool completely in pan. Break into 2-inch shards.
Makes about 30 pieces.