This is not your grandmother’s peanut brittle. Sweet, salty, and smoky is the way I like my desserts, and this recipe hits all of those notes and then some. Peanuts make it perfect and classic, but you could use cashews or almonds, if you’d like.
Lay the bacon in a single layer on the foil-lined baking sheet. Brush the bacon with
In a medium saucepan, combine the granulated sugar, corn syrup, and
As soon as it reaches 310°F (154°C), remove the pan from the heat and carefully stir in the remaining
Be careful not to touch the mixture or get it on you—it is very hot and dangerous. Sprinkle with the sea salt. Let cool completely, then break into pieces or coarsely or finely chop. The brittle can be stored in an airtight container at room temperature for up to 1 week.
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