2 Reviews

Not giving a star rating because I was disappointed in the recipe, but think it was simple because the temperature given was too low. I used a candy thermometer, and noticed that the thermometer called 290F soft crack stage and should have done some research instead of sticking to the recipe. Sure enough, it cracked once it cooled, but not like a brittle. The texture was way off from brittle, so I couldn't really say how it tasted because it was too hard to eat without the crunchiness of a brittle. If you make this, I suggest going to 300F to get to the hard crack stage. You can check out a stages of cooked sugar chart for guidance. http://www.joyofbaking.com/StagesOfCookedSugar.html

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Diana J. March 24, 2016

So good! I didn't know what to expect, but I do like it. I would even put in more pecans and more bacon but it was good as is. I made this exactly as listed, I even bought a candy thermometer! Very clear instructions and very much enjoyed. Made for my adopted chef for Fall PAC 2009. Thanks Nonnie! :)

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Nif September 29, 2009
Bacon Brittle