SWEET ENDINGS
OVER THE TOP! Traditional peanut brittle gets reimagined in this savoury take on the crispy candy, which features salty pistachios, buttery pecans and, best of all, smoky bacon! BY JENNIFER DANTER & THE TEST KITCHEN
Line rimmed baking sheet with parchment paper; lightly grease parchment paper. Set aside. In large heavybottomed saucepan, cook 3 cups granulated sugar and ¾ cup each light-colour corn syrup and water over medium heat, stirring, just until sugar is dissolved; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 234°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes. Stir in 3 tbsp unsalted butter and ¼ tsp kosher salt; boil, without stirring but brushing down side of pan with
pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat. Immediately stir in 1 cup each coarsely chopped salted pistachios and pecans, ½ cup cooked chopped bacon and ¾ tsp baking soda until combined. Using greased offset palette knife, spread onto prepared pan in thin even layer. Let cool completely in pan. Break into 2-inch shards. (Make-ahead: Layer between waxed paper in airtight container; store in cool dark place for up to 1 week.)
TESTED TILL PERFECT
PHOTOGRAPHY, JODI PUDGE. FOOD STYLING, MICHAEL ELLIOTT/JUDYINC.COM. PROP STYLING, LAURA BRANSON
P I S TAC H I O , PECAN AND BACON BRITTLE
Makes about 30 pieces. PER PIECE: about 169 cal, 2 g pro, 7 g total fat (2 g sat. fat), 30 g carb (1 g dietary fibre, 27 g sugar), 5 mg chol, 103 mg sodium, 67 mg potassium. % RDI: 1% calcium, 2% iron, 1% vit A, 1% folate.
F E B R U A R Y 2 0 1 7 | C A N A D I A N L I V I N G .C O M
The candy hardens quickly as it cools, so prep your baking sheet ahead of time.
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