Recipe Station

This time of year there seems to be an influx of brittle recipes. Not that brittle can't be eaten any other time of the year but there is something about Fall that causes people to experiment with this delicious candied treat.

Most of these ingredients can be found at your local grocer and in fact, you may have them already lining your shelves. If you're like me however you may have to run out and get more bourbon!

1. For the candied bacon, preheat oven to 400 degrees.
2. Place bacon strips on a foil-lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
3. Bake for 30-40 minutes, or until sugars have caramelized, but bacon is not.
4. Chop the bacon into small bite-sized pieces.
5. For the brittle, spread the pecans on a baking sheet and toast them in the oven at 400 degrees for 6 minutes.
6. Line a baking sheet with parchment paper.
7. In a medium saucepan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.
8. Cook on high, without stirring, until it reaches 290 degrees using a candy thermometer or boil until a golden amber color. Immediately remove from heat.
9. Quickly stir in butter, bourbon (watch out for splatter), vanilla, baking soda, bacon, and pecans.
10. Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary.
11. Sprinkle with sea salt right away and cool for at least 20 minutes. Once it has set, break into pieces and enjoy!

Once you have made this let us know how yours turned out! Did you do anything differently? Are there any tips or tricks you can give us?

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