madcity girl

As I mentioned previously, one of my contributions to this month’s Iron Chef dinner was Peanut Bacon Brittle. Inspired by the recent Milwaukee Journal Bacon Bake-Off, I decided to use one of the winning recipes that incorporates both peanuts and bacon (bonus!). Interestingly, the brittle was a big hit with the guys at the party. They were digging into “dessert” before dinner even began. I’m not sure if it was the bacon, or the combination of sweet and savory, but nearly the whole batch was finished before I left the party. Although the brittle was a little chewy for my tastes, the bacon added a nice flavor punch. Guaranteed to be the hit of your next dinner party!

1 pound bacon
1 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1 tbsp. unsalted butter
2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped peanuts

Grease or butter a large nonstick cookie sheet.

In a skillet, fry bacon until crisp and crumble into small bits.

In medium saucepan, combine brown sugar, corn syrup, and water over medium heat. Cook, stirring, until sugar dissolves and syrup comes to a boil. Make sure to heat and stir until lumps dissolve.

Using a candy thermometer, increase heat to high, and cook without stirring until mixture reaches 290 degrees.

Remove from heat. Stir in butter, vanilla, baking soda, salt, peanuts, and bacon bits. Mixture may foam up. When it stops foaming, pour the hot mixture onto prepared baking sheet as thinly as possible. Use a silicone spatula or a buttered spatula to spread.

Allow to cool at least 10 minutes. Break into chunks. Keep refrigerated.

Note: if using salted peanuts, omit the 1/2 teaspoon salt. Makes 1 pound.