Bourbon Bacon Brittle

Bourbon Bacon Brittle: A Decadent Fusion of Sweet, Salty, and Smoky

There are few confections that capture the hearts—and taste buds—of food lovers quite like Bourbon Bacon Brittle. This modern twist on a classic Southern treat combines rich, smoky bacon with smooth bourbon and buttery caramel to create a crunchy, irresistible candy perfect for gifting, snacking, or elevating dessert spreads. With its bold flavor profile and satisfying crunch, this brittle strikes the perfect balance between sweet indulgence and savory depth. Whether you’re a seasoned home cook or a curious beginner, making Bourbon Bacon Brittle is a rewarding culinary adventure that brings warmth, nostalgia, and a touch of daring to your kitchen.

The History Behind Bourbon Bacon Brittle

The roots of brittle trace back centuries, with early forms appearing in various cultures around the world—from sesame seed-based halvah in the Middle East to peanut brittle popularized in the American South during the late 19th century. Traditional brittle evolved as a way to preserve nuts and sugar in a shelf-stable form, often enjoyed during holidays and special occasions.

In recent decades, the rise of gourmet and artisanal foods has led to creative reinterpretations of classic recipes. The fusion of bacon and sweets emerged prominently in the 2000s, fueled by trends in “sweet and salty” pairings and the popularity of Southern cuisine. Add bourbon—Kentucky’s signature spirit—and you have a trifecta of Southern staples coming together in one unforgettable treat.

Bourbon, distilled primarily from corn and aged in charred oak barrels, lends a warm, oaky sweetness with hints of vanilla and caramel—qualities that complement the nuttiness of traditional brittle and the umami richness of bacon. Chefs and home bakers alike began experimenting with adding cooked bacon and a splash of bourbon into brittle recipes, leading to the now-beloved Bourbon Bacon Brittle. It quickly gained fame at farmers markets, specialty food stores, and holiday gift exchanges across the United States, becoming a symbol of bold, innovative American cooking.

Ingredients Breakdown: What Makes This Brittle Shine

The magic of Bourbon Bacon Brittle lies in its carefully balanced ingredients, each playing a crucial role in texture, flavor, and aroma:

• Granulated Sugar: Forms the base of the caramel matrix, providing sweetness and structure. When heated properly, it transforms into a golden, glass-like candy.
• Brown Sugar: Adds moisture and deep molasses notes, enhancing the caramelization process and contributing to a richer color and flavor.
• Unsalted Butter: Gives the brittle its smooth, melt-in-your-mouth quality. Using unsalted butter allows control over the salt content, especially important when pairing with salty bacon.
• Light Corn Syrup: Prevents sugar crystallization, ensuring a smooth texture without graininess. It also adds chew before full hardening.
• Water: Helps dissolve the sugars evenly at the beginning of cooking, promoting uniform heating.
• Bacon: Thick-cut, smoked bacon is ideal. Once fried until crisp, it adds a savory, smoky crunch that contrasts beautifully with the sweet caramel. Make sure to chop it finely or coarsely based on preference.
• Bourbon: A high-quality bourbon (such as Maker’s Mark, Buffalo Trace, or Woodford Reserve) enhances the depth of flavor with notes of oak, vanilla, and spice. The alcohol cooks off during boiling, leaving behind only the complex essence.
• Heavy Cream: Optional but recommended; adds creaminess and helps prevent brittleness from being too hard or sharp on the teeth.
• Salt: A pinch of sea salt or kosher salt balances sweetness. Additional flaky salt can be sprinkled on top after pouring for a gourmet finish.
• Baking Soda: A small amount creates tiny air bubbles when added at the end, giving the brittle a lighter texture and a slightly porous, shattery break.
• Pecans or Peanuts (Optional): For those who want a more traditional brittle experience, toasted nuts add extra crunch and nuttiness that harmonize with both bourbon and bacon.

Step-by-Step Recipe: How to Make Bourbon Bacon Brittle

Yield: Approximately 1 pound (enough for 16–24 pieces)

Prep Time: 15 minutes | Cook Time: 25 minutes | Cooling Time: 1 hour

1. Cook the Bacon: Place 8 oz (about 12–16 slices) of thick-cut bacon in a cold skillet. Cook over medium heat, turning occasionally, until deeply browned and crisp (about 12–15 minutes). Transfer to a paper towel-lined plate to drain. Reserve 3 tablespoons of bacon fat—this will add incredible flavor to the brittle. Once cooled, chop the bacon into small pieces (¼-inch chunks).
2. Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper or a silicone baking mat. Lightly grease the surface with a bit of reserved bacon fat or nonstick spray to prevent sticking.
3. Combine Wet and Dry Ingredients: In a heavy-bottomed saucepan (at least 3-quart capacity), combine 1 cup granulated sugar, 1 cup packed light brown sugar, ½ cup light corn syrup, ¼ cup water, 3 tablespoons reserved bacon fat, and ¼ cup heavy cream. Stir gently to combine over medium heat.
4. Bring to a Boil: Increase heat to medium-high and bring the mixture to a full boil, stirring occasionally at first. Once boiling, stop stirring to avoid crystallization. Insert a candy thermometer if using.
5. Cook to Hard Crack Stage: Continue cooking without stirring until the mixture reaches 300°F (149°C)—the “hard crack” stage. This typically takes 15–20 minutes. Watch carefully toward the end, as the temperature rises quickly. The syrup will turn a deep amber color.
6. Add Bourbon Carefully: Remove the pot from heat. Slowly stir in 3 tablespoons of bourbon—it will bubble vigorously. Be cautious, as steam and splatter may occur.
7. Incorporate Baking Soda and Bacon: Quickly stir in ½ teaspoon baking soda (it will foam up dramatically), followed immediately by ¾ cup chopped cooked bacon and ½ cup toasted pecans (if using). Mix just until combined.
8. Pour and Spread: Immediately pour the hot mixture onto the prepared baking sheet. Use a heat-resistant spatula or offset spoon to spread it evenly into a thin layer (about ¼ inch thick). Work quickly, as the brittle sets fast.
9. Season and Cool: Sprinkle the top lightly with flaky sea salt and let cool completely at room temperature for at least 1 hour. Do not refrigerate, as condensation can make the brittle sticky.
10. Break and Store: Once hardened, break the brittle into irregular shards using your hands or a meat mallet. Store in an airtight container at room temperature for up to 2 weeks.

Tips for Perfect Bourbon Bacon Brittle Every Time

• Use a Candy Thermometer: Precision is key in candy-making. Reaching exactly 300°F ensures the right snap without burning.
• Don’t Stir Once Boiling: Stirring after the boil starts can cause sugar to crystallize, resulting in a gritty texture.
• Choose Quality Bourbon: Since bourbon contributes significantly to flavor, use one you’d enjoy sipping. Avoid cheap, harsh alcohols.
• Reserve That Bacon Fat: Don’t skip using the rendered fat—it deepens the smoky profile and improves mouthfeel.
• Work Quickly After Adding Baking Soda: The foaming reaction means you have less than a minute to pour and spread before it hardens.
• Avoid Humidity: Make brittle on dry days. High humidity can prevent proper hardening and lead to stickiness.
• Toast Nuts First: If adding pecans or peanuts, toast them in a dry pan for 5 minutes before adding for maximum flavor.
• Wear Oven Mitts: The mixture is extremely hot. Protect your hands and arms when handling the pot and spreading the brittle.

Variations and Customizations

Bourbon Bacon Brittle is wonderfully adaptable. Here are