Bacon Brittle | frites & fries
     

I know how some of you people are: you just can’t get enough of bacon. Some people love bacon so much that there is bacon mayo, bacon ice cream, BLTs, bacon gum and I’m sure the list goes on. If you love all things bacon, and you’ve also been to The Redhead in New York, you’ve probably tried their bacon brittle. I just so happen to have the recipe…

Brittle is fairly easy to make. The only thing I would really worry about it is burning yourself by accident because you couldn’t wait for it to cool.

For a big snack bowl (adapted from The Redhead's executive chef Meg Grace, via Plate Magazine):

  • 1 tbsp. thyme
  • 1/2 tsp. Old Bay
  • Kosher salt, to taste
  • 1/2 tsp. Cayenne
  • 1/2 tsp dry mustard
  • 3 c. dry roasted peanuts, unsalted
  • 1/2 c. maple syrup
  • 3 oz. bacon, cooked, finely chopped

Preheat the oven to 275F. Place thyme, Old Bay, salt, cayenne and dry mustard in a small bowl.


Stir to combine. Put peanuts in large bowl. Add maple syrup and bacon (with its fat) to peanuts and stir thoroughly to coat. Add herbs and spices to peanuts and stir thoroughly to coat.

Lightly oil a half-sheet tray, spreading the peanuts evenly.

Bake peanuts in center of oven for 30 minutes, stirring after 15 minutes. Lightly oil another sheet tray. Remove peanuts from oven and cool on original sheet tray for a few minutes. Transfer peanuts to new sheet tray, stirring to coat, breaking up any clumps of bacon and coating brittle with warm sugar. Let cool completely before breaking up brittle chunks and storing them in small jars.

[By the way, if you guessed thyme for last week’s guessing game, you’re right! Thyme is an important ingredient for the bacon “brittle”.]

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