Random header image... Refresh for more!

Tenth Day of Christmas Gift

One word about today’s gift from the kitchen. Bacon!

Almond, Chocolate, and Bacon Toffee to be exact. Yes, BACON in toffee!

It’s not something new. I didn’t dream it up. In fact, I’ve spoken of it before. I even made bacon peanut brittle just over a year ago. This year, I’ve decided to give the toffee a go at it.

You and your very lucky, and soon to be grateful, gift recipients will love it! Just be certain to chop your crispy cooked bacon fine … into little bitty pieces. I left mine a bit too big and although I still love that batch of toffee, it is better chopped finer, as I discovered on my second batch.

On the tenth day of Christmas
My true love gave to me:

Tins of Bacon Toffee
Rum Glazed Eggnog Bread
Fennel Cured Salmon
Spicy Guinness Mustard
Two Jars of Mustard
Pumpkin Pie Spice
Homemade Kahlua Liqueur
Lemon-Sugar Hand Scrub
Cranberry Citrus Vodka
and a bottle of Tomato Dust

Silvered almonds are used in the recipe. You can find untoasted silvered almonds and toasted slivered almonds at Trader Joe’s. You will need toasted almonds.

To toast the untoasted almonds; place nuts on a dry baking sheet and into a 350-degree oven for about 12 to 15 minutes, stirring a couple of times until nicely browned. That’s it, now you have toasted slivered almonds and you are ready to make your delicious toffee.

Almond, Chocolate, and Bacon Toffee

Softened butter for the pan (or use a Silpat)
2  1/3 cups sugar
2 cups (4 sticks) unsalted butter
1/4 cup plus 2 tablespoons water
2 tablespoons light corn syrup
1  1/2 cups slivered toasted almonds, divided
1  1/2 cups finely diced crisp cooked bacon, divided
2  1/2 cups semi-sweet and/or milk chocolate chips

Generously butter or line with a Silpat a 17 x 12.5 x 1-inch half-sheet pan or a similar-sized jelly-roll pan.

Place the sugar, butter, water, and corn syrup into a heavy 3-quart saucepan.

Cook over medium heat, stirring constantly until butter is melted.

Reduce heat to medium-low.

Continue cooking for 30 to 40 minutes, stirring occasionally, until a candy thermometer reaches 300 degrees.

Place 1 cup of the slivered almonds and 1 cup of the finely diced crisp bacon in a bowl and stir together. When the sugar-butter mixture reaches 300 degrees, remove the pan from heat and stir in the almond and bacon mix. Mix in thoroughly.

Pour the mixture into the prepared pan, the toffee will spread to fill the pan.

Sprinkle chocolate chips over hot toffee; let stand 5 minutes.

Use an offset spatula to spread the melted chocolate evenly and completely over the toffee.

Immediately sprinkle with the remaining 1/2 cup almonds and 1/2 cup bacon.

Cool for at least 3 hours.

Break into pieces.

Store in a container with an air-tight lid, in a cool dry place for up to 3 weeks.

If it lasts that long.

Makes about 60 pieces

Print pagePDF pageEmail page
Related Posts with Thumbnails

1 comment

1 Marissa { 12.09.12 at 2:55 PM }


Leave a Comment