2 cups butter
2 cups sugar
1/4 teaspoon salt
1 cup sliced almonds
10 slices bacon, cooked and chopped (should make about one cup)
3 cups semi-sweet chocolate morsels
Layer a jelly roll pan with aluminum foil. Put a glass measuring cup next to the pan.
a heavy bottomed pot over medium heat, melt the butter, sugar, and
salt. Stir regularly until the mixture boils and comes to a 285 degrees
the mixture has reached the right temperature, quickly stir in the
almonds, and then the bacon. The fat is going to melt
off the bacon immediately and separate from the rest of the mixture.
it all into the jelly roll pan. It will start to set quickly, and the
bacon fat will be liquid and on top. Lift the pan with one of the
corners pointed down and pour off the fat into the glass measuring cup.
Get as much of it as you can, turning the pan and dripping from the
opposite corner as necessary.
Let the toffee set for at least two hours in the refrigerator. Move to the freezer for an hour.
the toffee is frozen, break it apart and keep it in the freezer. Melt
the chocolate according to the package directions, and taking a few
pieces of toffee out of the freezer at a time, dip it in the chocolate,
setting it on wax paper to set.
Store in an air tight container in the refrigerator.
bacon recipe courtesy of: Lisa Longley, wine & glue, April 26, 2013