Don’t go bacon my heart: Bacon + Macadamia Brittle

Posted by Dani (@dani_sunario), Melbourne.

This brittle is bacon my heart. It will probably also give me diabetes, but I still want to wife it so hard.


Look at that glistening bacon. It’s so beautiful, I could cry.

bacon-0847 Most recipes for candied sugar require corn syrup. Boo, corn syrup. There is always the option of using Glucose, but lucky for you, this recipe doesn’t require anything too crazy.

bacon-0844 This recipe is pretty healthy* and uses the less-fatty shortcut bacon. None of that slutty, streaky bacon. LESS NUDITY, BACON. *This recipe is not healthy at all. #cleaneating bacon-0840 This is totally worth the (minimal) effort. You’ll need to burn off some energy to justify eating some of this tasty treat anyway. Like many good things, candy making is sticky, hot, and sweet, and requires that little bit of extra attention and love. You’ll be giving a whole lotta that love back too, once you realise how ridiculously tasty this stuff is. bacon-0839

This guy gets an extra big tick of approval for all it’s salty and sweet goodness.

Bacon and Macadamia Brittle Yields ~5 cups 

4 slices shortcut bacon 400g roasted and salted Macadamia (or other) nuts 2 cups granulated sugar 2 tablespoons butter 1 teaspoon sea salt (or smoked salt, for extra goodness) 1 1/2 cup water 1 teaspoon vanilla 1/4 teaspoon baking soda

Preheat oven to 200*C, and place bacon on a tray, covered with baking paper and weighted down to ensure it remains flat, for 10 minutes or until crisp.

Combine water, salt and sugar in a heavy-based saucepan over medium/medium-high heat, and bring to a gentle boil, ensuring sugar has completely dissolved.

Watching and stirring occasionally, wait for the sugar to change to a light golden colour, and remove immediately from the heat. If you’re unsure and would prefer to use a thermometer rather than sight, remove the sugar when the temperature reaches 150*C.

After removing from the heat, quickly stir in butter, vanilla, and finally, the baking soda. The mixture will froth and foam up heavily, almost like a honeycomb. Stir continuously until the foam reduces and the mixture becomes glossy.

Add in the nuts, bacon shards and pour in a single flat layer onto a greased baking sheet or silicon baking mat. If necessary, use a wooden spoon or silicon spatula to spread and flatten brittle out into a single layer.

Allow to cool for at least 20 minutes, until brittle snaps.

Smash it with a rolling pin/pestle/hammer, then smash it with your mouth cavity. bacon-0838

Published by ataleoftwobougies

A cross country food review and recipe blog, following a trail of crumbs from Melbourne to Perth. Find us at:

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