Bourbon Bacon Brittle


For the Candied Bacon:
  • 12 strips Field Bacon
  • 3 Tbsp. bourbon
  • 3 Tbsp. brown sugar
For the Brittle:
  • 1 c. sugar
  • 1/2 c. light corn syrup
  • 1/2 c. water
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. bourbon
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 c. chopped pecans
  • sea salt for sprinkling


For the Candied Bacon:

  1. Preheat oven to 400 degrees
  2. Lay bacon strips on a foil-lined baking sheet. Brush the bacon with bourbon and sprinkle brown sugar on both sides.
  3. Bake the bacon for 13-15 minutes, or until the sugar is caramelized and bacon is crispy.
  4. Chop the bacon once out of the oven.

For the Brittle:

  1. Toast the pecans for 7 minutes in the oven at 400 degrees.
  2. Mix the vanilla, bourbon, chopped bacon, and toasted pecans once finished.
  3. Line a baking sheet with parchment paper.
  4. In a medium sauce pan, combine the sugar, corn syrup, and water over medium heat. Stir constantly until the sugar dissolves and the mixture begins to boil.
  5. Do not stir as you raise the temperature to high. Quickly add the bourbon, bacon, and pecans. Remove from heat.
  6. Quickly add the butter, vanilla, and baking soda.
  7. Pour the brittle onto the parchment paper-lined baking sheet. Spread in a thin layer with a wooden spoon. Allow the brittle to cool for at least 20 minutes.
  8. Once the brittle is set, break and enjoy!
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