Pumpkin Seed, Rosemary, and Bacon Brittle
|Thick sliced bacon strips||3 (country-style)|
|Sugar||1 Cup (16 tbs)|
|Fresh rosemary/1 tablespoon dried and crumbled||1 1⁄2 Tablespoon, finely chopped|
|Cayenne pepper||1⁄2 Teaspoon|
|Pumpkin seeds||1 Cup (16 tbs)|
Cook the bacon over moderate heat in a large skillet until crisp and cooked through, being careful not to let it burn. Drain on paper towels. Crumble the bacon into small (but not tiny) pieces and set aside.
Preheat the oven to 375 degrees. Line a baking or cookie sheet with parchment paper or a silicon mat or aluminum foil.
In a medium bowl, mix the sugar, salt, rosemary, cayenne, bacon pieces, and pumpkin Seeds.
In another bowl, whisk the egg white for just a few minutes until it is foamy, but not stiff. If you overbeat the egg white, the brittle will puff and have too much air, and will not be crunchy. You only need to beat the egg for a few minutes (I do it by hand with a whisk so I can control it), until it just starts to foam. Fold the egg white into the pumpkin seed mixture.
Place the brittle mixture onto the prepared cookie sheet, spreading it thinly and evenly with a soft spatula. Bake about 25 minutes, or until the brittle is a good golden brown color.
Remove and let cool. Separate the brittle into 1 1/2-inch pieces.
The brittle will keep, covered, in a cookie tin or a tightly sealed plastic bag, for several days.
You can use 2 or 3 strips of bacon depending on how meaty you want the brittle. I prefer 2 strips, making the bacon a more subtle presence, but if you really love bacon, go for 3 strips.