“A gourmet who counts calories is like a tart who looks at her watch.”
Around the holidays, I usually fire up a batch or two of peanut brittle. I very carefully follow my great-aunt Betty’s recipe, but tonight, I diverged. I had bacon on my mind.
Rather than tossing in raw Spanish peanuts at 234F, I waited until about 295F, and tossed in a crisp and crumbled pound of bacon, which I had fried previously. Really good, and simple. Give it a shot:
2 c sugar
1 c white corn syrup
1/2 c water
1 pound bacon, fried crisply, and crumbled
1 tsp. vanilla
1/8 tsp. salt
1 tsp. baking soda
1 T butter
Combine the first three ingredients in a heavy pot over medium heat until sugar dissolves. Cover and cook for three minutes. Remove lid and cook until 295F. Add bacon and raise to 300F. Off heat, add remaining ingredients and stir well. Spread on a well-buttered cookie sheet. Cool until hard, then crack into small pieces of your preferred size. Eat and smile.
Where beers are concerned, I happened to be drinking wit tonight, but I kept thinking that a tripel would be great. Or Scotch ale or doppelbock. I can see bacon brittle crumbled up and sprinkled on good vanilla ice cream, with a big chunk topping it–definitely the Scotch ale on that one.