Bacon Almond Brittle

Making candy is something I don’t do often enough. When I’m in the mood for some kitchen therapy, my mind just doesn’t go there. Bacon, on the other hand, my mind goes there a lot. I was working on cleaning out our freezer when I came across a pound of bacon.

I set out to find a recipe to highlight bacon in a sweet treat and stumbled upon this Bacon Almond Brittle. I was instantly intrigued and set out to make the recipe. I cooked the bacon a couple days in advance of making the candy so that it would be quick and easy.

As you can see in the pictures, my caramel came out pretty dark. I definitely burnt it a tiny bit. The clip on my candy thermometer had broken and I don’t think I was getting a good reading from it. Right when I was getting frustrated that things weren’t progressing very quickly, the color started to change very quickly. I cut the heat and mixed everything in, but it had already gone darker than I was expecting.

At the end of the day, I enjoy the taste of burnt caramel, so it wasn’t a complete disaster, but if you’re more careful than I was, yours might not be this dark.

This Bacon Almond Brittle would make a great holiday gift because it makes a fair amount and would ship well. I enjoyed the combination of the smokey/salty bacon, the pepper, and the caramel in this brittle. Next time, I’ll keep a closer eye on it so it’s not so dark though!

One Year Ago: Mashed Sweet Potatoes with Beets
Two Years Ago: Roasted Beet Hummus and Cranberry Harvest Festival
Five Years Ago: Banana Blueberry Muffins

Print Save

Bacon Almond Brittle

Bacon and peppercorns take almond brittle to new dimensions

Yield: 3 lbs


4 to 6 slices of good quality bacon
2 cups salted dry-roasted almonds, toasted and coarsely chopped
1 1/4 cups sugar
1/4 cup plus 2 Tbsp light corn syrup
1/4 cup plus 2 Tbsp water
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, at room temperature
1/2 tsp baking soda
1/2 salt
1/2 tsp crushed peppercorns


Cut the bacon into bite-sized pieces. Place the pieces in a large saute pan and cook over medium heat until crispy, about 10 minutes. Drain on paper towel-lined plate and set aside. Line a baking sheet with a Silpat, waxed paper, or parchment paper---set aside. Combine salt, baking soda, and pepper---set aside.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium-high heat for about 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until all the water has boiled off and mixture is golden brown, between 300°F (150°C) and 320°F (160°C).

Remove the pan from the heat. If the mixture is not smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns, crispy bacon bits, and almonds. Quickly but carefully pour the brittle onto the prepared baking sheet.

Once the brittle has cooled and hardened, break it into bite-sized pieces or larger chunks. Store in a tightly sealed container for up to 1 week.

Recipe from I Love Bacon!, as seen on gastronomy

    Pin It

12 Responses to “Crockpot Cranberry Pork Roast”

  1. #
    Rachel — November 17, 2009 at 5:21 pm

    this sounds really good-will be trying this!

  2. #
    Kerstin — November 17, 2009 at 5:56 pm

    This looks so tasty and easy to make! I need to get a crockpot.

  3. #
    Megan — November 17, 2009 at 10:15 pm

    I made that recipe last week – and everyone loved it! I only wish I’d gotten pictures…..

  4. #
    oneordinaryday — November 17, 2009 at 10:15 pm

    This looks wonderful. Bookmarking right now! Thanks!

  5. #
    Ingrid — November 18, 2009 at 3:26 am

    Oh, boy this looks wonderful! I love slow cooker recipes like this. What side did you serve with it? Just veggies?

  6. #
    Kat — November 18, 2009 at 12:40 pm

    Both your cranberry recipes look great. I am hoping Santa brings me a new crockpot for Christmas as my previous one was nuclear. This recipe looks so easy. I am not a pie fan so am thinking the cranberry apple dessert would be nice for hubby and I for Thanksgiving. Thank you for sharing!

  7. #
    Jen — November 18, 2009 at 12:44 pm

    Yep just some steamed veggies.

  8. #
    Kasey — November 23, 2009 at 7:13 pm

    I made this over the weekend and it was delicious! Thanks for the posting!

  9. #
    Krystal — November 24, 2010 at 4:50 pm

    I finally made this recipe after having it bookmarked forever. Thanks to Kelsey for reminding me about it – it was soooo good and it definitely hit the spot!!! Thanks Jen!

  10. #
    Amanda Pronko — December 22, 2013 at 3:36 pm

    I make this every year for Christmas dinner 😀 We always go out for a fancy Christmas Eve dinner, and then we have a huge fancy Christmas Breakfast… by the time Christmas dinner comes around we are wiped out and not really in the mood to cook. This recipe is perfect because I can throw it all in the crock pot on Christmas Eve morning and pop in in the fridge. Then on Christmas day I put it on low and put wild rice in the rice cooker. My family always looks forward to it and we just love how delicious it is. I really wanted to let you know that this has been a tradition for us for about 3-4 years!! Thanks so much and Merry Christmas!!

    • beantownbaker — December 26th, 2013 @ 11:06 am

      I love hearing stories like this! Family traditions are so heart warming during the holidays 🙂

  11. #
    Liz — January 25, 2014 at 10:31 am

    Nice recipe – Thank you. I love slow cooker recipes. Have a Happy Weekend!

Leave a Comment