Bacon-Pecan Brittle Recipe
David Danielson, the Kentucky Derby’s chef, shares a fun trackside snack.
Photo: Alamy
Serves 10
Ingredients
1 cup granulated sugar
1 cup dark brown sugar
1 cup light corn syrup
1/8 tsp. kosher salt
4 Tbsp. unsalted butter
4 slices crisp cooked bacon, chopped
2 cups chopped pecans
1/2 tsp. vanilla extract
1 1/2 tsp. baking soda
Directions
Total time: 35 minutes
Line a baking sheet with parchment paper.
In a large saucepan over medium-high heat, add 1/2 cup water, sugars, syrup, and salt and stir until dissolved. Increase heat to high and cook, stirring frequently, until boiling.
Add butter, then cook without stirring until mixture reaches 230° on a candy thermometer. Once it does, begin stirring and cook until mixture reaches 280°. Then add bacon and pecans and stir until mixture reaches 300°.
Turn off heat. Add vanilla and baking soda, stirring until dissolved. Pour mixture onto baking sheet and, using a spatula, spread in a thin layer.
Allow brittle to cool completely, then break into pieces. Serve or store in an airtight container for 7 to 10 days.
Ingredients
Directions
Total time: 35 minutes
Line a baking sheet with parchment paper.
In a large saucepan over medium-high heat, add 1/2 cup water, sugars, syrup, and salt and stir until dissolved. Increase heat to high and cook, stirring frequently, until boiling.
Add butter, then cook without stirring until mixture reaches 230° on a candy thermometer. Once it does, begin stirring and cook until mixture reaches 280°. Then add bacon and pecans and stir until mixture reaches 300°.
Turn off heat. Add vanilla and baking soda, stirring until dissolved. Pour mixture onto baking sheet and, using a spatula, spread in a thin layer.
Allow brittle to cool completely, then break into pieces. Serve or store in an airtight container for 7 to 10 days.
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