Betty's Chocolate-Drizzled Almond-Bacon Brittle

Bettyskitchen's picture

Jan. 02, 2014

In this video, Betty demonstrates how to make Chocolate-Iced Almond-Bacon Brittle. This recipe was adapted from the "I Love Bacon!" cookbook, which was given to me as a birthday gift by Allan Kent of Blackpool, England. "I Love Bacon!" was compiled by Jayne Rockmill, and the recipe was adapted from "Chocolate-Dipped Smoked Almond-Bacon Brittle," which was created by Pastry Chef Elizabeth Ramsey of The Chocolate Room in Brooklyn, New York. Thanks to all who had a hand in creating this video! --Betty :)


Sugar 1 1/4 Cup (20 tbs)
Light corn syrup 6 Tablespoon (1/4 cup +2 tablespoons)
Water 6 Tablespoon (1/4 cup +2 tablespoons)
Unsalted butter 1 Cup (16 tbs) , cut into 1/2
Baking soda 1/2 Teaspoon
Salt 1/4 Teaspoon
Red pepper flakes 1/4 Teaspoon
Roasted salted almonds 2 Cup (32 tbs) , coarsely chopped
Crisp bacon slices 4 , crumbled
For drizzling
Semisweet chocolate chips 4 Ounce (or 6 ounce if dipping)



1. Line a baking pan with a silicon liner or waxed paper.


2. In a large saucepan, combine sugar, corn syrup, and water. Place the pan over medium flame and cook for about 4 minutes or until mixture turns thick and syrupy.

3. Slowly add butter, stir constantly until the butter melts and continue to cook for another 4 minutes or until the mixture becomes golden brown (hard crack stage or 300 degree F).

4. Remove pan from heat and stir in baking soda, salt, red pepper flakes, crumbled bacon, and almonds.

5. Onto the prepared baking pan, quickly transfer the mixture and spread out evenly. When cool and hard, break brittle into serving pieces.

6. In a small oven safe dish, place chocolate chips and microwave on LOW for 30 seconds. Remove from oven and stir well. Repeat the process, stirring after each cycle, until chocolate is melted and smooth.

7. Dip pieces of brittle into chocolate and place at an angle to dry or drizzle melted chocolate on top using a pastry bag. Chill until chocolate is set.


8. Serve and enjoy or store in a tightly sealed container for up to 1 week.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 460Calories from Fat 278

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 258 mg10.75%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3 g12%

Sugars 23 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet