For fun, we added some crisp natural pepper bacon to a batch of brittle and we liked it!
1 cup sugar, granulated
- 1/2 cup water
- dash salt
- 1/4 cup bacon bits, cooked crispy and cooled
- 1/2 cup hazelnuts, rough chopped
- flakey sea salt, optional for top after pouring out brittle onto silpat
Combine sugar, water, dash of salt in a wide stainless steel fry pan with heavy bottom; cook over high heat. Then uncover and cook till amber color starts to form. (this usually occurs on one side first; when the color is of a shiny new copper penny, you may swirl the pan to distruibute the caramelized sugar throughout the mixture. Leave on heat until a deep copper penny color occurs.
Remove from heat. Stir in bacon and nuts and, if using, and immediately pour out onto waiting Silpat or other silicon lined sheet pan. Sprinkle lightly with sea salt flakes, if using.
Cool slowly at room temperature before breaking candy into pieces. A pan of ice under the pan of brittle will shorten the time. Don’t cool in refrigerator because it will absorb moisture and become sticky when cooled.