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Bourbon Bacon Brittle
12 slices thick-cut bacon
4 tablespoons bourbon, divided
4 tablespoons brown sugar
½ cup light corn syrup
½ cup water
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
¾ cup chopped pecans
2 teaspoon coarse sea salt
Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly coat with non-stick cooking spray.
Lay strips of bacon across baking sheet. Brush with bacon with bourbon and brown sugar on both sides, 1 tablespoon bourbon with 2 tablespoons brown sugar on one side, repeat on the other side.
Bake for 12-15 minutes or until bacon is crisped. Transfer bacon to a cooking rack. Once cooked, chop into rough pieces, about 1-inch.
Lightly toast pecan pieces in a pan until just aromatic. Cool and then rough chop. Set aside.
Line a new baking sheet with parchment paper. Set aside.
In a medium-sized saucepan, combine granulated sugar, light cornstarch, and water. Heat over medium heat until sugar dissolves and begins to boil. Place a candy thermometer into the saucepan and continue cooking until thermometer reaches 290°F. Remove saucepan from heat.
Quickly whisk in butter, vanilla, and baking soda. Stir in chopped bacon pieces and chopped pecans, working quickly.
Transfer mixture to the prepared baking sheet. Spread evenly and thinly across parchment paper. Sprinkle 2 teaspoons of coarse sea salt over top.
Set baking sheet aside to finish cooling, 30 minutes. Once completely cooled, cut into pieces with a sharp knife. Enjoy!