Room for Dessert – Peanut Bacon Brittle

It’s a snack. It’s a dessert. It’s a dessert snack. To some, it may seem a bit odd, but haven’t you heard? Bacon is takin’ over. It’s like Madonna in the 80’s. At first, it’s a bit much and maybe completely overwhelming because that kind of thing has only one place. In the case of Madonna, the porn industry. In the case of bacon, your breakfast plate. But before you know it, you’re wearing those cone booby things and gyrating in the mirror! Now look, you’re eating bacon for dessert. Tis is only the beginning. There are a lot more metaphorical cone boob thingies where that came from.

I tried purchasing some of this amazingly delectable stuff, but couldn’t get my hands on it. This is what happened…

Let’s get started!

Note: BE CAREFUL. You are getting ready to make caramel. This isn’t a time for children to be running around, nor is there room for disruptions. If you follow me on Twitter, you KNOW that I take caramel seriously. It isn’t just the tastiest treat known to man, it’s a lifestyle. Respect the caramel. Honor the caramel. Now, carry on.

  • 1/2lb bacon (Store brands work just fine. I used applewood smoked.) Reserve 1 tablespoon of the bacon grease.
  • 1 Cup Sugar
  • 1/2 Cup Water
  • 1/2 teaspoon vanilla
  • 2 Teaspoons Light Corn Syrup
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon clove
  • 1/4 teaspoon salt
  • 1 tablespoon reserved bacon grease
  • 3/4 cup peanuts (party peanuts)

1. Cook the bacon until almost crisp. You want crisp but not too crisp. You don’t want every piece of the brittle to be, well, brittle.

2. Combine the spices and salt in a separate small bowl.

3. Liberally butter a sheet parchment paper large enough to cover a large baking sheet, or use a silicone mat (like a silpat).

4. Put the sugar, water, vanilla, and corn syrup in a pot (Teflon is your friend.). Mix well. Be sure that there’s no sugar on the sides of the pot.
5. Cook over medium heat until the sugar dissolves. Increase heat to medium high, being careful not to burn, until the mixture is a golden brown (the color you see in the photograph above). Now you can add the spices. If you have a kitchen thermometer, heat the sugar to the hard ball stage. For those who don’t have one, the color is a very good indication of what stage you’re at, and you can stick to the golden brown color as an indicator of when to move forward. Caramel progresses very quickly once the color deepens. There is a water drop test that you can perform to tell you whether you’ve reached the hard ball stage, but by the time you drop the caramel droplet into the water and determine what has happened, the caramel may progress beyond the point you desire.

Water droplet test – In a nutshell, drop a drop of the caramel (I would stick a wooden skewer into the pot of caramel and let the drop fall from the skewer into the cold water) into cold water, then touch it to see if it’s hard or soft. If it’s soft, you’ve reached the “soft ball stage” and need to cook the caramel longer to reach the hardball stage. When you drop a drop into cold water, and it becomes hard, you’re ready for the next step. Move quickly!

6. Turn off the heat, and quickly add the torn bacon pieces, reserved bacon grease, and peanuts in the caramel one strip at a time. Place them on a parchment lined sheet pan, and let cool. You might have to leave the heat on low (very low), to keep the caramel warm. If the heat is too hot, the caramel will burn. The cold bacon will cool it down pretty quick.

7. When the bacon brittle has cooled, you can chop it up, or shove the entire thing into your mouth. It’s up to you!

Annnnnnnddddddd, you’re done!


Be sure to keep your uneaten brittle away from moisture. Wrap individual pieces in wax paper and put them in an airtight container.


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