Bacon Peanut Brittle
If you think this peanut brittle recipe is just another version of a classic candy, then think again! This 5-ingredient Bacon Peanut Brittle recipe from Anne Colagioia combines the sweetness of brittle candy with the smoky saltiness of bacon to form a gluten-free dessert that you will thoroughly enjoy. In the world of dessert recipes, the sweet and salty combination has become quite trendy of late - and for good reason. If you're looking for a simply-made sweet that is guaranteed to please, check this recipe out.
Be very careful not to splash the boiling sugar mixture onto yourself during the preparation as it will cause serious burns.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this sweet and salty peanut brittle recipe:
Preparation Time5 min
Cooking Time30 min
- 1 1/2 cup peanuts
- 2 cups sugar
- 1 cup water
- 1 tablespoon vegetable oil, to coat the pan
- 4 slices of bacon
Line a baking sheet with either a silicone mat or buttered parchment paper and have a buttered spatula handy to press the brittle into a flat layer once itâ€™s poured onto the baking sheet.
Fry the bacon until crispy and crumble it into small pieces.
The peanuts can either be chopped or kept whole. I kept half whole and chopped the other half. Mix the peanuts and bacon together and set aside.
To make the brittle, brush a 2 quart heavy bottomed sauce pan with oil being sure to coat the entire bottom and sides of the pan.
Add the water and sugar and heat over a high heat stirring occasionally with a wooden spoon until it comes to a boil then stop stirring, cover the pan and cook for three minutes.
Remove the lid, lower the heat to medium and let it simmer until the sugar turns a light amber color. Mine took 20 minutes but you donâ€™t need to do much beyond keeping an eye on it as simmers until you see the color change.
Once you see the amber color, stir in the bacon peanut mixture. Work very quickly and once everything is evenly mixed pour the mixture onto the prepared pan. Press the brittle into a thin even layer, using the buttered spatula.
Cool it completely and break into whatever sized pieces youâ€™d like.
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