Bacon Peanut Brittle


If it hasn’t been apparent, I like to make my favorite restaurant food at home if I can.  Not that I don’t like to go out, but sometimes it’s a pain, like going to Momofuku.  Or it inspires my imagination, like the Bacon Peanut Brittle at The Redhead.  Sure, I could buy their jar of brittle for $7, but being the self-appointed Sunday Night Appetizer Tsar, I wanted to make them, an easy segue from the sugared bacon nuts from last week.

Unlike real peanut brittle and pig candy – its equivalent in pork – which are stuck together in a candy mortar, this brittle is more like spiced nuts or cracker jacks.  Loose, a little sticky, with nuggets of sweet and salty bacon, I pored over my leftover sample.  In an act of total improvisation, and a hint at the ingredients from Esquire, I made a successful run.  

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Bacon Peanut Brittle

-mince 4 slices of bacon

-heat bacon in pan over medium until crisp, about 5 minutes

-remove bacon with slotted spoon, drain off bacon drippings

-in the same pan heat 1/4 cup maple syrup over medium, add bacon, stir to coat

-add 1/4t thyme and a pinch of cayenne, stir to coat

-add 2 cups of roasted peanuts, heat until syrup cooks down to barely cover peanuts, about 5 minutes

-spread out on wax paper, let cool


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