1 minute read
OVER THE TOP
SWEET ENDINGS
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!
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BY JENNIFER DANTER & THE TEST KITCHEN
PISTACHIO, PECAN AND BACON BRITTLE
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.)
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. TESTED TILL PERFECT
