There’s something magical about the combination of smoky bacon, rich bourbon, and sweet, crunchy brittle. The irresistible flavor trio comes together in this Bourbon Bacon Brittle recipe to create a homemade candy treat that’s perfect for snacking or gifting. Imagine the caramelized sweetness melting in your mouth, followed by a smoky-salty punch. Trust me, this recipe is worth every bite!
Why make brittle when you can buy it? Well, adding bacon and bourbon takes this classic candy to a whole new level. Plus, it’s surprisingly easy to whip up, and the homemade factor makes it extra special. Whether you’re looking for a unique treat for the holidays, a creative dessert for a dinner party, or just a way to satisfy your sweet tooth, this recipe has you covered.
The Story Behind Bourbon Bacon Brittle
Brittle has been around for centuries, with its origins rooted in the sweet traditions of early candy-making. It’s believed to have started as a simple way to preserve nuts in sugar, but over time, it evolved into the crispy, golden treat we know today. Adding bacon and bourbon to brittle? That’s a modern twist we can all get behind!
This recipe came to me during a chilly weekend when I was craving something indulgent and a little daring. I had leftover bacon from breakfast and a bottle of bourbon calling my name (don’t judge). Combining them into a brittle felt like a stroke of genius, and let me just say—it worked. The smoky bacon adds depth, while bourbon brings a subtle kick that keeps you coming back for more.
Seasonally, this brittle feels right at home during the fall and winter months, but honestly, it’s a year-round treat. Wrap it up in cellophane bags with a pretty ribbon for a homemade gift that’ll have people asking for the recipe.
Ingredients You’ll Need
Let’s talk about the key ingredients that make this Bourbon Bacon Brittle so irresistible and how to choose the best ones.
- Bacon: Go for thick-cut bacon for maximum flavor and crunch. If you prefer a sweeter profile, maple-flavored bacon works beautifully. For a smokier taste, opt for applewood-smoked bacon.
- Bourbon: You don’t need an expensive bottle—use a bourbon with warm, caramel notes for the best flavor. If you’re not into bourbon, you can substitute with rum or leave it out altogether (but trust me, the bourbon makes it special).
- Granulated Sugar: Regular white sugar caramelizes perfectly for brittle. Make sure it’s fresh and lump-free.
- Light Corn Syrup: This helps prevent the sugar from crystallizing, ensuring a smooth, glossy brittle. Honey can work as a substitute, but it will slightly alter the flavor.
- Butter: Use unsalted butter to control the saltiness. Fresh butter with high fat content will give your brittle a rich finish.
- Baking Soda: This is the magic ingredient that aerates the brittle, making it light and crunchy.
- Vanilla Extract: A good-quality vanilla extract adds warmth to the brittle’s flavor profile.
If you’re feeling adventurous, you can toss in some chopped nuts like pecans or almonds for extra texture. Just make sure they’re toasted for optimal flavor.
Equipment You’ll Need
Making brittle doesn’t require fancy tools, but a few essentials will make the process smoother:
- Heavy-bottomed saucepan: Prevents scorching and ensures even heating.
- Candy thermometer: Crucial for reaching the right temperature—no guessing here!
- Baking sheet: Line it with parchment paper or a silicone baking mat for easy cleanup.
- Wooden spoon: Sturdy enough for stirring hot sugar mixtures without melting.
- Kitchen scissors: Handy for cutting bacon into bite-sized pieces.
If you don’t have a candy thermometer, you can use the “hard-crack stage” test by dropping a bit of syrup into cold water—it should harden into brittle strands.
How to Make Bourbon Bacon Brittle
- Prepare the bacon: Cook 6 slices of thick-cut bacon until crispy. Drain on paper towels and chop into small pieces. Set aside.
- Start the sugar syrup: In a heavy-bottomed saucepan, combine 1 cup (200g) granulated sugar, ½ cup (120ml) light corn syrup, and ¼ cup (60ml) water. Stir over medium heat until the sugar dissolves completely.
- Add the butter: Stir in 2 tablespoons (30g) unsalted butter. Let the mixture boil without stirring, monitoring the temperature with a candy thermometer.
- Reach the right temperature: Heat the mixture until it reaches 300°F (149°C), the hard-crack stage. This is key for achieving brittle that’s crunchy but not sticky.
- Mix in the flavor: Quickly stir in 2 tablespoons (30ml) bourbon, ½ teaspoon vanilla extract, and ½ teaspoon baking soda. Be prepared for the mixture to bubble up!
- Add the bacon: Fold in the chopped bacon pieces, ensuring they’re evenly distributed.
- Spread the brittle: Pour the mixture onto a lined baking sheet, spreading it out with a wooden spoon or spatula. Work quickly, as it sets fast.
- Cool and break: Let the brittle cool completely, about 30 minutes. Once hardened, break it into pieces of your desired size.
Pro tip: If the mixture bubbles excessively when adding the bourbon, reduce the heat slightly before stirring it in.
Cooking Tips & Techniques
Making brittle can be intimidating, but here are some tips to ensure candy-making success:
- Keep a close eye: Sugar burns quickly, so stay focused while the mixture is boiling.
- Don’t skip the thermometer: Guessing the temperature can lead to soft or overly hard brittle.
- Prep everything ahead: Have your bacon chopped and tools ready before starting—the process moves fast.
- Use low heat for the bourbon: Adding alcohol to hot sugar can create intense bubbling. Lower the heat briefly to control this.
And hey, if your first batch doesn’t turn out perfect, don’t sweat it. Candy-making takes practice, and even “mistakes” taste pretty darn good.
Variations & Adaptations
Want to mix things up? Here are some fun ways to adapt this recipe:
- Nutty twist: Add ½ cup (75g) toasted pecans or almonds for a nutty crunch.
- Spicy kick: Sprinkle in a pinch of cayenne or smoked paprika for a subtle heat.
- Non-alcoholic version: Skip the bourbon and use 1 teaspoon maple extract for a flavor boost.
- Chocolate drizzle: Once the brittle cools, drizzle melted dark chocolate over the pieces for added indulgence.
Personally, I’ve tried the spicy version, and wow—it pairs so well with the smoky bacon!
Serving & Storage Suggestions
Bourbon Bacon Brittle is best served at room temperature as a snack or dessert. It pairs wonderfully with a steaming cup of coffee or a glass of bourbon (if you’re feeling fancy). For a party, arrange the brittle pieces on a tray with fresh fruit or cheeses for a unique pairing.
To store, place the brittle in an airtight container at room temperature. It’ll stay fresh for up to 2 weeks. Avoid refrigerating, as moisture can make it sticky. If you want to freeze it, wrap the pieces in parchment paper and store them in a freezer-safe bag for up to 2 months.
Nutritional Information & Benefits
Here’s an estimate per serving (based on 12 servings):
- Calories: 180
- Fat: 7g
- Sugar: 22g
- Protein: 2g
Bacon provides a small amount of protein, while the bourbon adds antioxidants (in moderation). It’s candy, so enjoy it as a treat rather than a health food. If you’re gluten-sensitive, don’t worry—this recipe is naturally gluten-free!
Conclusion
If you’re looking for a homemade candy that’s equal parts fun and delicious, this Bourbon Bacon Brittle recipe is a must-try. It’s smoky, sweet, and just a little boozy—a combination that’s hard to resist. Plus, it’s easy to customize, making it a versatile addition to your dessert repertoire.
I love this recipe because it’s a conversation starter. There’s something about bacon in candy that surprises people, and once they try it, they’re hooked. If you make this brittle, let me know how it turned out in the comments below. Don’t forget to share your own twists—it’s always fun to see how others make it their own!
So grab your apron and give it a shot—you won’t regret it!
FAQs
Can I use turkey bacon instead of pork bacon?
Yes, turkey bacon works as a substitute, but it won’t have the same smoky flavor. Consider adding a pinch of smoked paprika to mimic the smokiness.
What’s the best way to clean the saucepan after making brittle?
Fill the pan with hot water and let it soak for 15 minutes. The hardened sugar will dissolve, making cleanup easy.
Can I make this recipe without a candy thermometer?
Yes, but it’s trickier. Use the cold water test—drop a small spoonful of the syrup into ice water. It should harden immediately and snap when bent.
How do I prevent my brittle from sticking?
Use parchment paper or a silicone baking mat to ensure the brittle releases easily after cooling.
Can I use dark corn syrup instead of light corn syrup?
Absolutely! Dark corn syrup will add a more robust, molasses-like flavor to the brittle.