makes 30 brownies
Cashew-bacon brittle
1¹∕³ cups sugar
¼ cup light corn syrup
2½ tablespoons butter
¼ teaspoon, plus 1∕8 teaspoon baking soda
¼ teaspoon salt
1½ cups cashews
1½ cups cooked bacon, finely crumbled
Brownies
28 tablespoons (3½ sticks) butter, plus more for greasing
6 oz. quality dark chocolate, chopped
1 cup, plus 2 tablespoons cocoa powder
2 cups sugar
6 eggs
4 teaspoons vanilla
12 tablespoons (6 oz.) cream cheese
1 cup all-purpose flour
Generously butter a parchment paper-lined cookie sheet.
For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavy-bottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.
Whisk in the cashews and bacon.
Using a spoon coated in butter or a nonstick spatula, spread the caramel onto the prepared cookie sheet.
Let cool completely, about 30 minutes. Meanwhile, preheat oven to 325 degrees.
Spray a 18-by-13-inch pan with nonstick cooking spray, then line with parchment paper.
Using a double boiler, melt the butter and chocolate together.
Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.
With the mixer on medium, add the sugar to the bowl in a steady stream.
Add the eggs 1 at a time, followed by the vanilla.
Add the cream cheese, 1 tablespoon at a time, until blended smooth.
Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined.
Evenly spread the batter onto the pan and bake for 10 minutes, or until the top of the brownies is slightly set.
Remove from the oven and sprinkle with the brittle.
Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.
Let cool before serving.
bacon recipe source: Sauce Magazine (@SAUCEmag), 1820 Chouteau Ave. St. Louis, Missouri 63103, November 2013
Showing posts with label brittle. Show all posts
Showing posts with label brittle. Show all posts
Tuesday, August 11, 2015
Thursday, January 23, 2014
3181. BACON PRALINE BRITTLE
Tools:
ziplock bag
baking sheets
foil
cooling rack
knife
heavy-bottomed pot
parchment paper or silicon baking mat
Candied Bacon
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
1/4 cup pure maple syrup
2 tablespoons molasses
1/2 teaspoon black pepper
Praline
3/4 cup granulated sugar
2 tablespoons water
1/2 cup chopped pecans
1/2 teaspoon kosher salt
1 tablespoons butter, at room temperature
1 1/4 cup chopped candied bacon (from above)
1 teaspoon flaked sea salt
Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.
Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces.
bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013
ziplock bag
baking sheets
foil
cooling rack
knife
heavy-bottomed pot
parchment paper or silicon baking mat
Candied Bacon
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
1/4 cup pure maple syrup
2 tablespoons molasses
1/2 teaspoon black pepper
Praline
3/4 cup granulated sugar
2 tablespoons water
1/2 cup chopped pecans
1/2 teaspoon kosher salt
1 tablespoons butter, at room temperature
1 1/4 cup chopped candied bacon (from above)
1 teaspoon flaked sea salt
Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.
Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces.
bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013
Monday, August 02, 2010
1911. PEANUT BRITTLE with BACON, CHOCOLATE and FLEUR DE SEL
makes about 2 cups
½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel
In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.
Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.
Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.
Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!
bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010
½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel
In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.
Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.
Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.
Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!
bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010
Tuesday, May 25, 2010
1842. TOASTED CASHEW and BACON BRITTLE
makes 8 to 10 servings (about 1 pound)
2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt
Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.
When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.
Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.
Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000
2/3 cup raw cashews (about 4 ounces)
8 ounces bacon
2 cups granulated sugar
3/4 cup water
1/4 teaspoon kosher salt
Heat the oven to 400°F and arrange a rack in the middle. While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes. Cool slightly on a cutting board, then coarsely chop; set aside.
When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes. Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat. Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack. Crumble bacon into bite-sized pieces; set aside.
Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes. Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350°F on a candy thermometer, about 10 to 15 minutes. Immediately remove the pan from heat.
Carefully add cashews, bacon, and salt to the caramel and stir to combine. Immediately pour mixture onto the center of the prepared baking sheet. Let sit at room temperature until hardened, about 20 minutes. Let cool completely, then break into shards.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105, 415-344-2000
Saturday, February 06, 2010
1734. BACON, POTATO CHIP and TOFFEE BRITTLE
yields four cups
6 oz. butter
1 cup sugar
2 tablespoons water
1 1/2 tablespoons corn syrup
2 teaspoons salt
1 teaspoon vanilla extract
1/4 cup bacon lardons, fat reserved for cooking
1/2 cup almonds, smoked
1/2 cup potato chips, chopped roughly
1 1/2 lb. chocolate, bittersweet, 62 to 70% cacao, melted
Potato Chip Butter Cookies with Caramel Buttercream
8 oz. butter, room temperature
15 1/2 oz. sugar
1 teaspoon salt, plus as needed
1/4 teaspoon vanilla extract
2 1/2 cups potato chips, crushed
2 cups all-purpose flour
2 cups heavy whipping cream
3 1/2 oz. corn syrup
powdered sugar as needed
Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.
Potato Chip Butter Cookies with Caramel Buttercream: Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).
Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.
To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.
To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.
bacon recipe courtesy of: Chef-Owner Mindy Segal, Hot Chocolate, 1747 North Damen Avenue, Chicago, Illinois 60647, (773) 489-1747 | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616, (208) 334-2350
6 oz. butter
1 cup sugar
2 tablespoons water
1 1/2 tablespoons corn syrup
2 teaspoons salt
1 teaspoon vanilla extract
1/4 cup bacon lardons, fat reserved for cooking
1/2 cup almonds, smoked
1/2 cup potato chips, chopped roughly
1 1/2 lb. chocolate, bittersweet, 62 to 70% cacao, melted
Potato Chip Butter Cookies with Caramel Buttercream
8 oz. butter, room temperature
15 1/2 oz. sugar
1 teaspoon salt, plus as needed
1/4 teaspoon vanilla extract
2 1/2 cups potato chips, crushed
2 cups all-purpose flour
2 cups heavy whipping cream
3 1/2 oz. corn syrup
powdered sugar as needed
Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.
Potato Chip Butter Cookies with Caramel Buttercream: Preheat oven to 350 degrees F. Cream butter and 3 1/2 ounces sugar, then add pinch of salt, vanilla and 2 cups potato chips and mix until combined. Wrap dough in plastic wrap and refrigerate until firm (about 1 hour).
Scoop dough into desired size and roll into a ball. Place on a parchment paper-lined sheet pan, leaving a 2-inch space between each cookie. Press thumb in center of ball, creating a thumbprint. Bake until cookies are golden brown (about 8 to 10 minutes). Reserve to cool.
To make caramel, pour 6 ounces sugar, corn syrup and 1 tsp salt in a heavy-duty saucepot and cook until medium amber in color. Meanwhile, heat cream to warm. When sugar is medium amber in color, return to a boil before mixing in remaining sugar. Add warm cream in small batches, reducing after each addition. Remove pot from heat and reserve to cool before adding to cookies.
To assemble, put a dollop of caramel in center of each cookie. Refrigerate to cool and set caramel. Sprinkle remainder of crushed chips on top of caramel, and dust lightly with powdered sugar.
bacon recipe courtesy of: Chef-Owner Mindy Segal, Hot Chocolate, 1747 North Damen Avenue, Chicago, Illinois 60647, (773) 489-1747 | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616, (208) 334-2350
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