Every year at Casa de Cuisine we try to come up with something different to celebrate the holidays. It might be a new Christmas cookie. It might be a new adult beverage. It might be a new entree for the dinner menu. Whatever it might be, we try to make it original and delicious. Then there are times when we go overboard. Our minds take a deter from sanity. Our tastes venture to another dimension.
Homemade food gifts are quite popular at Christmas time. One of the favorite food gifts to give during the holidays is homemade candy. True you can still give fudge and the usual Christmas candies but sometime being usual is also being boring. The person who gets the gift might smile and say "thanks," but the point is, it is still usual and to be blunt, damn boring.
From the sales of bacon this year, everyone loves the smoked belly of the pig. From looking at the plethora of boring bacon dishes on the net this year, it seems as if people are putting bacon into everything. Bacon this and bacon that. Some of it is quite tasty but most of it teeters on the verge of being sickening.
Our thought process this year was simple. Be outrageous and be damn delicious. So we took a favorite homemade Christmas candy at the Casa and combined it with everyone's favorite part of Porky. The outcome? A downright addictive new candy treat we lovingly call Applewood Smoked Bacon Brittle. In every bite you get the wondrous taste of applewood smoked bacon combined with the rich sweetness of homemade brittle. Christmas cannot get any better!
Ingredients needed to make Applewood Smoked Bacon Brittle:
- 1/2 pound applewood smoked bacon, minced
- 1 1/2 cups sugar
- 2 Tbs. butter
- 1 Tbs. vanilla
- On your counter, place a large piece of parchment paper and liberally oil it.
- In a medium skillet over medium heat, add the bacon and cook until crisp.
- Remove the bacon from the pan and discard the rendered bacon fat.
- In a heavy medium saucepan over medium heat, add the sugar and stir until it melts. Before it gets fully melted, it will crystalize. This is normal, so don't worry.
- Once the sugar has melted and is a dark amber in color, remove from the heat and stir in the bacon.
- Stir in the butter and vanilla. There will be a minor implosion when the butter and vanilla hit the molten hot sugar syrup. Don't worry, this is natural.
- Pour the mixture onto the prepared piece of parchment paper and spread it out thin with an oiled spatula.
- Once the mixture has hardened (about 40 minutes), break it apart and enjoy!
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."