Bourbon Bacon Pecan Brittle

Bourbon Bacon Pecan Brittle

Makes 2lbs or about 5 servings/gifts

For Candied Bacon: (adapted from

(if you’re smart, you’ll double this and inhale the extras!)

5 slices thick cut bacon
2-3 TB Bourbon (I added 1/4 tsp maple extract)
4 TB Brown sugar

Preheat oven to 400. Lay bacon strips on foil lined rimmed baking sheet. Brush one side with bourbon. Sprinkle with half of brown sugar. Turn slices over and repeat. Bake the bacon for 15-17 minutes until crispy and carmelized. Remove from oven. Transfer bacon slices to wire rack and and allow to cool. Once cool, chop bacon into small bite size pieces.

For Brittle: (adapted from

1 cup white granulated sugar
1 cup brown sugar
½ cup light corn syrup
½ cup dark corn syrup
½ cup water
Pinch of salt
1 TB bourbon
¼ cup butter
2 cups chopped pecans
½ tsp vanilla
1 ½ tsp baking soda

Line a large 13×17 rimmed baking sheet with parchment paper. Turn oven on to 200F. Put in baking sheet to keep warm. Butter or spray Pam on a rubber spatula and set aside.

Mix together pecans and candied bacon pieces in a bowl and set aside. Measure out vanilla and baking soda in small bowls so they’re ready to be added when ready.

In a large heavy bottomed pot over med-high heat, stir the sugars, corn syrups, water and salt together until sugar dissolves. Turn the heat up to high and cook, stirring frequently until boiling.

Add the butter and stir. Attach a candy thermometer to the side of your pot. Cook without stirring until mixture reaches 230F. Stir mixture and continue cooking, stirring as needed, until mixture reaches 280F.

Add the bacon and nuts to mixture. Stir to combine. It will be hard at first but will loosen as it heats back up. Cook and stir until mixture reaches 300F. (Remove baking sheet from oven during this time)

Once mixture reaches 300F, turn off heat under pot. Add in vanilla and baking soda and stir until dissolved. (The baking soda will cause the mixture to foam and turn a lighter color.)

Carefully pour this mixture onto your warmed baking sheet. Using a buttered spatula, spread the mixture into a thin layer. Allow to cool completely before cracking into bite sized pieces.

Keeps about a week if stored in an airtight container.

Enjoy!!!! Gift to friends or eat it all. ❤️

I made 2 batches & it was enough for 9 roughly 7oz gifts for the neighbors.