From: I Love Bacon by Jayne Rockmill
Ingredients
¼ lb. bacon
2 cups smoked almonds
1 ¼ cups sugar
¼ cup plus 2 tablespoons light corn syrup
¼ cup plus 2 tablespoons water
1 cup room temperature unsalted butter, cut into ½ inch cubes
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon crushed pink peppercorn
8 oz. 60% cacao chocolate, chopped
Directions
Cut bacon into bite size pieces. Place the pieces in a large sauté
pan and cook over medium heat until crispy, about 10 minutes. Drain and set
aside. Coarsely chop the smoked almonds and set aside. Line a baking sheet with
Silpat or waxed paper.
In a large saucepan, combine the sugar, corn syrup, and water.
Cook this mixture on medium high heat for 4 minutes, or until the sugar turns
thick and syrupy. Slowly add the softened butter and continue stirring until the
mixture emulsifies. Keep cooking and stirring until mixture is golden brown,
about 4 minutes longer. Remove the pan from the heat. If the mixture is not
smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns,
crispy bacon bits, and almonds. Quickly (but carefully) pour the brittle onto
the baking sheet. When cool and hard, break into pieces.
Melt the chocolate in the microwave, stirring at 30 second
intervals. Cool the chocolate to room temperature. Either dip the brittle into
the chocolate or drizzle the chocolate over the toffee pieces. Chill until the
chocolate is set.
