To make the Candied Bacon:
1 c dark brown sugar
2 TB Turbinado sugar [or sugar in the raw]
1 TB J&D's Bacon Rub [or J&D's Bacon Salt or cayenne pepper and salt}
Preheat oven to 350.
Line a sheet pan with foil, top with a baking rack.
Mix sugar and spices on a large plate.
Pat each bacon strip into the sugar mixture, on each side. Really smush it on in there, get each strip coated completely.
Lay strips on the baking rack, bake 20-30 minutes until just crisp, but not burnt. Bacon will crisp more as it cools.
Remove bacon strips from rack as soon as they are cool enough to handle, or they will stick to rack as they harden.
Chop each piece of bacon by slicing long-ways into 3 thin strips, then short-ways to create lots of little squares, about 1/4" wide.
- Make sure you have all your ingredients measured and laid out before you start the candy. When the sugar mixture comes to temperature, it needs to be finished very quickly, it will start to harden immediately after coming off the heat.
For the candy:
1 cup brown sugar [use leftovers from the candied bacon]1 cup white sugar
1/2 cup water
1 stick unsalted butter [about 4oz or 1/2c]
1/3 cup light corn syrup
1 tsp J&D's Bacon Rub
1/2 tsp cayenne pepper
1/2 lb chopped, candied bacon [see above]
1/2 teaspoon baking soda
Line a small baking sheet with parchment.
In a large saucepan [be sure you use a large pan, it will double and triple as it boils], combine the sugar, water, butter and corn syrup and bring to a boil.
Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.
Remove from the heat and carefully stir in the bacon and baking soda. The mixture will bubble.
Immediately scrape the brittle onto the baking sheet.
Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
Let cool completely, about 30 minutes. Break the brittle into large shards.
recipes altered from: About Food and Food and Wine
