Wednesday, August 29, 2012

Recipe: Tastes like Iowa - Cashew Bacon Brittle

Chocolate Covered Bacon made its debut at the Iowa State Fair a couple of years ago and one can't help but be tempted by the salty and sweet combination. Instead of coming up with something chocolaty though, I tried this dessert. A sliver of this Cashew Bacon Brittle would be the perfect partner to some Sweet Corn Ice Cream.

Makes about 1 pound
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 cup (about 2 ounces) cashew pieces
1/3 to 1/2 cup cooked bacon bits (6 to 8 ounces uncooked bacon)

Grease or butter a large nonstick baking sheet.
In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees. Immediately remove from the heat.
Stir in the butter, vanilla, baking soda, cashews and bacon bits. Watch out, the mixture will foam. When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.
Cool at least 10 minutes before breaking into pieces. Store in a covered container.

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