Beer Bacon Cashew Brittle Recipe

Here's a favorite recipe. If you love bacon and the combination of a salty taste with a sweet taste, you'll this recipe for bacon brittle. It uses a sugary brittle base with cashew nuts and bacon. It's really a candy and is called Pig Candy in some parts of the country.  This recipe uses beer, but you can replace that with water.  If you'd like a spicier cashew bacon brittle, add the cayenne pepper.  I have to warn you bacon brittle is addicting!

Ingredients

• 2 (8 ounce) packages of smoked maple bacon
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 1 cup brown lager or brown ale
• 2 cups salted cashews, chopped up
• 4 tablespoons butter, softened
• 2 teaspoons baking soda
• 1/2 teaspoon cayenne pepper OR crushed red pepper flakes(optional)
  

Steps

1. Fry the bacon until it's crispy. Drain the bacon on paper towels. Crumble it up.
2. Line a large, 18" x 26" rimmed baking sheet with parchment paper or tin foil. (Parchment paper is better). Put the baking sheet in a preheated 200 ° F oven.
3. Combine and stir the brown sugar, white sugar, light corn syrup, dark corn syrup and beer in a large, heavy 4-quart sauce pan. Stir the ingredients well and bring to a boil over medium heat.
4. Keep stirring the mixture in the sauce pan until the thermometer reaches 300 ° F.  Take the mixture off of the heat and stir in the bacon, cashews, butter, baking soda and cayenne pepper or red pepper flakes (if using), until all of the ingredients are combined.
5. Take the baking pan out of the oven.  Pour the mixture onto the baking pan. Quickly use a large buttered spoon or buttered spatula to spread the mixture to the edges of the pan.  Set aside and allow the brittle to cool. 
6. When the brittle has cooled, break it up into pieces and serve. You can store the brittle in an airtight container.

One Note:  When you add the baking soda, don't be surprised if it bubbles and foams.  That's normal.

These are so delicious! I hope you enjoy them.

~ Lori