How to Make Bacon Toffee

Back in September, when I was fasting, I did a lot of reading about food. I found two blogs that are worth both mentioning and reading. The first was one called Butter Pig, created by Tom Dowdy, a chef that had gone to the CIA in New York, had a tech job, and loved to feed his friends elaborate meals that were true Dionysian affairs, the second was Obsession with Food, written by Derrick Schneider, another techie-foodie, and best friend of Tom. It was on OWB that I found out that Tom had died suddenly last December, a solemn occasion that was celebrated by a beautiful feast prepared by his best friends for his family and loved ones. Tom's impact on his friends was powerful, and Derrick does a beautiful job of interpreting such a difficult subject in two admirable, and inspiring posts from earlier this year. The meal they cooked, and the feelings of remembrance, love, and grace, resound deeply with me. 

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. 

Bacon toffee slams!

Bacon Toffee

Ingredients:

1 cup sugar

1 stick of butter

1/4 cup water

5 strips of bacon

Method:

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.