Chocolate Dipped Smoked Almond Bacon Brittle
Indulge in a sweet and savory treat with this irresistible Chocolate Dipped Smoked Almond Bacon Brittle. This gourmet brittle elevates traditional candy-making with bold ingredients like smoked almonds and crispy crumbled bacon, creating a perfect balance of salty and sweet. A touch of vanilla and buttery richness further enhances the flavor profile, while a dip in velvety dark chocolate adds a luxurious finish. For a final flourish, a sprinkle of sea salt (optional) provides a delightful burst of flavor in every bite. This brittle is easy to make with simple ingredients and perfect for gifting, snacking, or impressing guests with a unique homemade confection. Whether you're a fan of sweet-and-salty combinations or love experimenting with bold flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 2 tablespoons unsalted butter
- 1 cup smoked almonds
- 0.75 cup cooked bacon, crumbled
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 10 ounces dark chocolate chips
- 0.5 teaspoon sea salt (optional)
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Heat the mixture over medium-high heat, stirring occasionally until the sugar dissolves.
Attach a candy thermometer to the side of the pan. Continue cooking the mixture without stirring until it reaches 300°F (hard crack stage). If needed, gently swirl the pan occasionally to ensure even cooking.
Once the temperature reaches 300°F, carefully remove the saucepan from the heat and immediately stir in the butter, smoked almonds, crumbled bacon, baking soda, and vanilla extract. Be cautious as the mixture may bubble up.
Quickly pour the brittle mixture onto the prepared baking sheet, spreading it out evenly with a spatula before it begins to cool and harden.
Allow the brittle to cool completely at room temperature, about 20–30 minutes, until it is firm and easy to break into pieces.
Melt the dark chocolate chips in a microwave-safe bowl in 15–30 second intervals, stirring between each interval until smooth and fully melted.
Dip one side of each piece of brittle into the melted dark chocolate, letting any excess drip off. Place the dipped brittle back on the parchment-lined baking sheet.
If desired, sprinkle a pinch of sea salt over the chocolate before it sets for an added layer of flavor.
Let the chocolate fully set at room temperature or in the refrigerator, about 15–20 minutes.
Once completely set, store the brittle in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 58.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
