Bacon Toffee Ii

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 lb bacon, sliced into very thin strips, fried until very crispy and drained on paper towels
• 1 lb unsalted butter
• 2 1/3 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 teaspoon pure vanilla extract

Recipe

• 1 put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. go with a larger pot than you think you’ll need because the toffee has a tendency to boil up the sides. you really don’t want that to happen. have you ever had hot toffee on your skin or tried to clean it off the stove? don’t go there.
• 2 bring to a boil, stirring frequently. cook until the mixture hits 300f on a candy thermometer. this goes fast once you hit about 200f, so don’t walk away from the pan. you will regret it if you do. trust me and the big, sooty, burned sugar mess i had to clean up once.
• 3 once the toffee mixture hits 300f, stir the crispy bacon in and pour immediately into the prepared pan. use a silicone or offset spatula to gently spread the toffee into an even layer. and do not, no matter how badly you want to, lick that spatula if you want to keep your tongue. again, i ask you to trust me here!
• 4 allow to rest at room temperature until the toffee has cooled and firmed completely. when completely cool, break into pieces with your hands. store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you’re not looking.
• 5 one comment on the blog: "as if this recipe wasn’t already decadent enough, i just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it’s obscenely good. talk about a new guilty pleasure!".