It’s no secret that I enjoy a good piece of bacon. And, it’s possible (just possible) that I seek to integrate bacon into more recipes than I should. But, how can you resist the smokey rich sweetness that is bacon?
Paula from Wisconsin knows of my bacon fetish and passed along a recipe that may sound bizarre at first glance … but when you think about it, it just makes sense. Take a nice buttery toffee and add crispy bits of smokey, salty bacon. The combination works well.
The recipe is borrowed from Off the Bone and is easy to whip up. It’s been awhile since I worked with candy and I know I’ve heard Alton Brown give advice on candy making do’s and don’ts … but they escaped me tonight. After I mixed in the bacon I stirred to much or didn’t pour fast enough, or maybe I mucked around too much while trying to spread the toffee. Some of the sugar crystallized, but the taste is still good although the texture is not quite right.
My candy thermometer might have been a little off — I cooked to the temperature specified in the recipe but it didn’t seem dark enough. I might go just a bit longer next time.
I really enjoy the buttery salty-sweetness of this toffee. I don’t mind the fact that there’s meat in it, although I’m sure a few of your are wrinkling your noses. The only warning is to limit your intake of this candy … I think I’ve already eaten too much, very rich.
So, any other meat candies I should be aware of? :-)