I had been pouring over these blogs late one foodless night, when I found it. It seemed too good to be true; a combination that seemed wrong in every way, yet so laden with ecstasy that it had to be right, like a forbidden culinary love affair. Bacon toffee. I wrote the recipe down in my recipe book, and vowed to make this beastly abomination soon enough. I tried my first batch for Thanksgiving, but the absence of a candy thermometer proved fatal to the consistency, and color of the final product. Guessing when candy hits 285º is hard your first time, so I sought out the tools I needed. Version 2.0 of the bacon toffee went off without a hitch. It hit its temperature, ensuring that it would have a hard break, and set up beautifully. I took the entire batch to Wheatsville on Sunday, and doled it out over the next two days to all my meaty friends. They loved it. I'll be making more this week end for an annual Holiday beer tasting potluck that a buddy of mine throws. Enjoy friends. This is a secret weapon for your arsenal.
1 cup sugar
1 stick of butter
1/4 cup water
5 strips of bacon
Crisp bacon, set aside to dry on a paper towel lined plate, chop into small squares when cool. In a sautè pan or sauce pan combine the rest of the ingredients, and mix well with a metal whisk or wooden implement (plastic will melt). Bring the mixture up to 285º[300º works], remove from heat, add bacon, and pour onto a baking sheet covered in Silpat, or parchment paper. Let rest for two hours. Cover with a clean towel, and lightly rap with a hammer to break the toffee into shards. Keep in a covered container at room temperature.