Bacon Toffee As made with the English Toffee recipe from Thursday Night Smackdown 1 pound of bacon, sliced into very thin strips, fried until very crispy and drained on paper towels 1 pound unsalted butter 2 1/3 cups granulated sugar 1/4 cup light corn syrup 1/4 cup water 1 teaspoon pure vanilla extract Line a rimmed half-sheet pan with a silpat or parchment paper. Set aside. Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you’ll need because the toffee has a tendency to boil up the sides. You really don’t want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don’t go there. Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don’t walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once. Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here! Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you’re not looking. What to do with this bounty of bacon toffee? Well, I’m going to make some bacon toffee chocolate chip cookies, and some bacon toffee vanilla ice cream, and I’m going to eat a lot of it all by itself. Just because I can. Keeps in the fridge for weeks.
Posted on: Tue, 06 Aug 2013 21:20:32 +0000
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