Photo by: Ally Greene

Mama’s Chocolate Bacon Brittle

Photo by: Ally Greene

Brittle, specifically peanut brittle is one of my favorite things to make every Christmas season. The rest of the year I periodically snag a box of brittle at the dollar store or at the grocery store (our bakery makes it year round). But, store bought brittle just isn’t as good as homemade. When I check Pinterest for awesome bacon inspiration I have seen a few bacon brittle recipes. Generally they involve whiskey. I decided to create my own Bacon Brittle (with no whiskey) and I added a bit of chocolate, because why not? Mama’s Chocolate Bacon Brittle is SO, SO, SO GOOD!

I have always been a big fan of bacon and cooking with bacon. I am one of those rare few who still saves her bacon grease to cook with. (seriously though, have you cooked with rendered bacon fat, IT. IS. SO. GOOD.) Both of the kids love bacon; Tucker will actually leave his room to have a bit of bacon and Harper will wake up out of a dead sleep if she senses bacon being cooked. (no Folgers needed for her, just a few pieces of bacon in the morning) If you aren’t saving rendered bacon fat for cooking yet, this recipe is a great way to start your bacon fat bowl or jar (just make sure to let the fat cool a bit before adding to glass, safety first y’all).

Mama’s Chocolate Bacon Brittle

1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tbsp melted butter
1 pound bacon
1 1/2 tsp baking soda
1 tsp vanilla
1 tsp water
1/3 cup chocolate chips

1. Cook off the bacon until it is crisp but not burned. Save the rendered bacon fat for another awesome recipe. Cool the bacon some and chop it into small pieces.

2. Mix baking soda, vanilla, and tsp of water in a small bowl and set aside.

3. In a large pot add the sugar, cup of water, and corn syrup. Cook on medium heat, stirring until the sugar has dissolved completely. Attach a candy thermometer to the pot

4. Continue to simmer and stir occasionally until the the mixture reaches the soft crack stage (about 285 degrees F).

5. Add the bacon and butter and stir.

6. Continue cooking and stirring so the bacon doesn’t burn until she candy reaches hard crack stage (300 degrees F)

7. Remove from heat and add baking soda mixture while stirring well. The brittle will bubble up like crazy.

8. Immediately pour onto a large cookie sheet. Spread the candy with a spatula until it is thinned out the way you want it.

9. Sprinkle the chocolate chips on top of the brittle. Cover the cookie sheet immediately with a second cookie sheet the same size. This traps the heat of the candy in and melts the chocolate chips.

10. After 5 minutes uncover the brittle and spread the melted chocolate some with a spatula.

11. Allow candy to cool, break into pieces and enjoy!!!

The chocolate on top is a great addition, trust me. And while it might sound odd this brittle is so, so, so good. If you don’t have a candy thermometer you can pull this off using a cup of cold water to test what stage your candy is at.

Ally Greene is Mama to two children, a few cats, and one rowdy beagle. At Bacon Coffee Mama she shares her love of good food and the joys and trials of parenting today.

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