Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.This month's Fantastical Food Fight theme is CANDY. I originally was going to do hard candy, but had trouble finding a recipe that may fit the theme and figured my blogging friends might also have that same problem, so I broadened our theme to candy. There are so many good types of candy to choose from: fudge, toffee, taffy, brittle, hard candy, etc. I decided to try brittle once again. I haven't had the best luck with brittle. I think I need to invest in an instant read thermometer. But this recipe wasn't terrible at all. I think I just got it slightly too dark, but not burnt. So I can absolutely deal with that.
This was a recipe from Food Network Magazine that was in the "Name the Recipe" thing that they do and I could not find the name of it for the longest time. I went ahead and made it and decided to name it Bacon Piggy Brittle before finally discovering that it was named "This Brittle Piggy" which is SO cute. So whatever name you call it, it is definitely perfect for any bacon lovers you may have in your life, including yourself!
What you need:
- 16 slices bacon
- 1 1/2 cups sugar
- 3/4 cup light corn syrup
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 1/2 cups mixed cocktail nuts
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. baking soda
- Line a baking sheet with foil and grease OR line it with a silicone mat.
- Cook bacon over medium heat in a skillet until crisp and then move to a paper towel-lined plate.
- After it cools, break into two or three pieces.
- In a medium saucepan, mix together sugar, corn syrup, and water. Cook over medium-high heat, stirring occasionally until a candy thermometer reads 260 degrees, about 10 to 12 minutes.
- Remove from heat and add butter, nuts, and 1 tsp. salt. Stir once and cook without stirring over medium-high heat until a candy thermometer reads 285 degrees, about 5 to 10 minutes.
- Gently stir bacon, vanilla, and baking soda into the mixture and cook until foam subsides, about 1 to 2 minutes.
- Pour onto the baking sheet and til the pan to spread into a thin layer. If needed, use tongs to distribute bacon evenly.
- Cool completely, then break into pieces.
The winner of the GINGERBREAD Food Fight is Karen from Karen's Kitchen Stories with her Triple Chocolate Chocolate Chip Gingerbread Cookies. Say that ten times fast! I absolutely adore the little Swedish pearl sugar on top and desperately want to try this recipe.
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