bacon caramel
bacon caramel is yu-yu-yumie....;) mmmm!!!! bacon!!!!!
here's the recipe!
bacon caramel like a chewy SKOR Bar with bacon. How much more of a comforting flavour combination could there ever be?
To do this, you'll need a couple of things beforehand, namely a pyrex dish or a couple of deep cookie sheets. You'll also need a candy thermometer and a silicone spatula, which is great for keeping the crevices of your saucepan from solidifying.
Start by frying up a good portion of bacon. I used about 300 grams worth, or 3/4 of a package. Cook as much as you can to be nice and crispy, without burning anything, which can be done over medium low heat.
Step 1: Once the bacon's finished cooking, blot it well and remove any stubborn fatty bits that refuse to become crispy. Then trim it down into large-ish bacon bits that'd work nicely in a Caesar salad. Reserve in paper towel to promote further fat drainage. |  |
Step 2: Over low to medium heat, dissolve everything while stirring constantly. Get your candy thermometer ready and then turn up the heat until reaches 240°F. Don't forget to keep stirring! |  |
Step 3: At that point, you'll be at the firm-ball stage and things should look a lot like this: |  |
Step 4: Remove your pot from heat and then slowly stir in another 1/2 cup of heavy cream. |  |
Step 5: Then, put the pot back on the stove and heat it back up to 245°F while stirring still. Then, pour the mixture into a buttered Pyrex dish or deep cookie sheet. |  |
Step 6: Immediately afterward, add the bacon. Be sure to make it an even application! |  |
Step 7: And hey! I had some toasted almonds left over from dinner the night before, so I added those as well. |  |
Step 8: Then, let everything cool for at least 3 hours before cutting the bacon caramel into squares. |
bleeeeeeeech!!!
posted by james @ 9:38 PM
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