photo by DianaEatingRichly
- Ready In:
- 1hr 10mins
- 1 cup sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup water
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1⁄2 cup chopped pecans (about 2 ounces)
- 1⁄3 - 1⁄2 cup chopped cooked bacon (6 to 8 ounces uncooked bacon)
- Grease or butter a large nonstick baking sheet.
- In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat.
- Stir until the sugar dissolves and the syrup comes to a boil.
- Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees.
- Immediately remove from the heat.
- Stir in the butter, vanilla, baking soda, pecans and bacon bits.
- Watch out, as the mixture will foam.
- When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible.
- Do not use a spatula.
- Cool at least 10 minutes before breaking into pieces.
- Store in a covered container.
Questions & Replies
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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
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! :)