- 2 ¼ cups sugar
- ⅓ cup corn syrup
- ½ cup butter
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups roasted peanuts
- 2 slices bacon, cooked until very crisp, drained and finely chopped. Or more if you happen to fancy bacon
- 1 ½ tsp baking soda
- In a medium, heavy-bottomed, nonreactive saucepan, combine the sugar, corn syrup, and butter and bring to a boil over high heat, stirring often with a heatproof spatula or wooden spoon, until the mixture turns golden brown, 10 to 15 minutes. If you’re using a candy thermometer, it should register about 300°F.
- Remove from the heat (immediately—this is important!) and immediately add the vanilla, salt, peanuts, and bacon. Stir briskly to combine everything.
- When everything is nice and integrated, finally add the baking soda. Try not to just plop it on top sloppily, but sprinkle it evenly. (This is important because the baking soda is what aerates the brittle. In other words, it’s what keeps it from breaking your teeth.) Stir until thoroughly combined.
- The mixture should foam up. Spread the batter as evenly as possible on a clean baking sheet. Leet cool completely before you chop or break into pieces.
- Bacon peanut brittle will keep for up to 2 weeks in an airtight container at room temperature. Do not refrigerate!
Source: Godby, Jake; Vahey, Sean (2012-04-13). Humphrey Slocombe Ice Cream Book (Kindle Locations 2463-2469). Chronicle Books LLC. Kindle Edition.