It is the Girls new favorite hostess gift and we think it is best presented in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and we are sure no one would complain!
OK, the Superbowl is over and now, you have to get back to eating right. Right?! Well, I’ll tell you what eating right is, this little delicacy called Bacon Peanut Brittle.
It is absolutely addictive and a great thing to do with any leftover peanuts from Sunday’s game. I created this “pig candy” a few years ago for a “pork-in-every-course” class that I was teaching called Swine and Wine. The brittle was the after-dessert mignardises. It was a whim when I first made it, but one that I have seen catching on lately.
Because it is smoky, sweet, salty and savory all in one bite, it makes a great snack, appetizer or dessert. And, because it is so satisfying, you really don’t eat that much of it—I mean, your teeth would be aching and your jaw would be sore if you sat down and ate a whole batch at once. I love making it and bringing it to friends as a hostess gift or setting it out with assorted nibbles and bits when I have people over for drinks. When the brittle is cool, I place the shards in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and I am sure no one would complain!
The key to making the brittle crystal clear (see picture) instead of cloudy is making sure that the bacon is not over-cooked or burned (dice raw bacon and cook slowly over low heat) and that all the excess fat is drained away from the bacon. I do this by wrapping the drained bacon in a few layers of paper towels and gently wringing it out. Other than this, there is no trick to making the brittle.
If you want to really up the ante, make it with Schaller and Weber’s double-smoked bacon. It is by far the best bacon I have ever tasted and I have tasted them all! If you don’t live in the New York area, you’ll have to order it by web or mail but it is well worth the wait!