Bacon Bourbon Brittle | for the love of the southHalloween used to be a much simpler time. I remember dressing up like a genie, head to toe in cheap magenta polyester, lagging around a plastic pumpkin pail. The pumpkin and I grinned from ear to ear as we both filled to the brim with sweet treats. Under the cover of night, my friends and I scurried around the neighborhood, harmoniously shrilling “trick or treat” to whoever dared open their front doors. We sat on the curb at the end of the evening, rummaging through our loot of glassine bags chockfull with homemade cookies, crinkled parchment wrapped caramels and silver foil bound candies.

Now a day, kids saunter through the streets with their parents at hand and go door-to-door during the “safety hours” of dusk. Instead of the homemade caramels and brittle and popcorn balls, youngsters are only allowed to relish in prepackaged candies, for fear there may be a razors or poison in the candy. Razors or poison? Since when did Halloween get so treacherous? I long for the days when the faces on jack-o-lanterns were the creepiest part of the evenings, grinning from ear to ear from the dimly lit porch lights.

So here is a treat of homemade bacon bourbon brittle, not for the kiddies trick or treating this year, but for myself. I will devour this brittle on the couch, in the dark watching Arsenic and Old Lace, nibbling and awaiting the end of this scary season whichsomersaults into Thanksgiving and cartwheels onto Christmas. No tricks, just treats (which just so happens to be my favorite part of this holiday.) I’ll grin ear to ear like the pumpkin on the front porch, eating my homemade candy, dreaming of a simpler world, or at least a simpler Halloween.

Bacon Bourbon Brittle | for the love of the southRecipe: Bacon Bourbon Brittle

Serves 8

Vegetable oil, for greasing parchment paper

½ cup of sugar

¼ cup of light corn syrup

1 ½ tablespoons of water

1 tablespoon of butter

3/8 teaspoon of baking soda

1 tablespoon of bourbon

½ cup of crispy bacon, torn into small pieces

Sea salt, to sprinkle

Brush a parchment-lined baking sheet with vegetable oil; set aside. Bring sugar, corn syrup and water to boil in a small saucepan over medium heat. Fit the saucepan with a candy thermometer and cook until the thermometer registers 290 degrees, 3-4 minutes.

Stir in butter, cook, stirring often until the thermometer reaches 300 degrees. Take off heat and add baking soda, bourbon and bacon pieces. Stir together and immediately spread onto prepared, greased parchment paper and spread with a heatproof spatula. Sprinkle with desired amount of sea salt. Let cool and break the brittle into pieces. Enjoy!

Make Ahead: Brittle can be made one week ahead. Store airtight, layered between pieces of parchment paper at room temperature.


bourbon. bacon. brilliant! (i couldn’t help with the alliteration…) seriously, i’m always so smitten with your southern flavor combos. I was just telling Hannah (of Nothing But Delicious) how taken I am with your work & how we definitely need to work together at some point! Or just hang out! (sometimes I have a hard time telling the difference between working together & hanging out : )… another lovely post! Oh! And I miss real Halloween…what is this TRUNK or treating I’m hearing about?! So, so bogus.

I love that we are fans of each other’s work! I respect your amazing recipes as well. When you post, I’m like, how in the world did she come up with that?! You are extremely talented, and, yes, we need to hang out! Next time you are in the Nashville area, let me know! Or I’ll try to make it to your Kinfolk event in Chattanooga! Trunk-or-treat is a joke…

beautifully worded Amber and that sounds quite delicious. Brittle is one of my favorite childhood treats and I guess with the addition of the bourbon, I’ll be forced to mature a little bit. no complaints here! 🙂

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