Bacon Pecan Brittle - Dinner With Julie

Bacon Pecan Brittle


November 12, 2009

The recipe for my grandma’s peanut brittle is written by hand on an old recipe card I still have; it turns out to make a great basic recipe whether you want to make a nut brittle with peanuts, hazelnuts, almonds, pecans, pumpkin seeds or mixed nuts. Or bacon.

  • Makes: Serves about 10.


1 1/2 cups sugar

1/2 cup corn syrup or honey

pinch salt

3/4 cup water

1 tsp. vanilla

1 tsp. baking soda

1 1/2 cups toasted pecans or other nuts

a few slices of bacon, cooked until crisp and crumbled or chopped


1Combine the sugar, corn syrup, salt and water in a saucepan and bring to a boil over medium-high heat. Stir constantly until the sugar dissolves. Once the sugar has dissolved do not stir, but swirl the pan occasionally until the mixture reaches 325°F on a candy thermometer.

2Remove from heat and stir in the vanilla and baking soda – the mixture will foam up in the pan. Stir in the bacon and nuts. Immediately pour onto a rimmed baking sheet that has been sprayed with nonstick spray and spread out fairly thin with a spatula or the back of a spoon that has been sprayed as well.

3Cool completely and break into chunks. Store in an airtight container for up to 2 weeks.