Friday, April 13, 2007

Bacon Toffee

This sounds very intriguing, I copied from the website.

WooHoo! Glad y’all enjoyed the bacon toffee.

First, don’t rush out and get a candy thermometer. This is the easiest recipe and although somewhat time consuming on the bacon end it is well worth it.

If you have a favorite toffee recipe you can just add bacon to your recipe instead of nuts. You can also use pancetta, guanciale or lardo. Prosciutto only works if it is sliced much thicker than you normally would.

Fry, bake or microwave bacon, dry and chop up.

Add 1/4 tsp. salt
1/4 tsp
1/8 tsp baking soda.
Set aside.

Grease a sheet pan or place a silpat mat on the pan.

In a pan:
1 1/3c sugar, 1/2c water, 1/4c light corn syrup, 2.5 Tablespoons unsalted butter. Cook for 12 min. on hight heat until you start to see caramel notes on the edges of the liquid. Continue to cook until you get more of a light color change. When it is all over caramel quickly add bacon mix and stir quickly and in invert onto your pan. Quickly smooth out mix and let cool.

Very important: To store you must store in a plastic container or the condensation of a bag or any other material will turn your toffee to goo. Do not store in the refrigerator. Don’t worry about the bacon going bad if not stored in the fridge….this will also turn it into goo too.

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