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Bourbon Bacon Brittle

This Bourbon Bacon Brittle is the ultimate sweet-meets-savory treat. Crispy candied bacon, toasted pecans, and a splash of bourbon come together to create the crunchiest, most irresistible brittle you’ll ever taste. It’s sweet, salty, nutty, and perfect for snacking—or adding to treats like ice cream, popcorn, or holiday dessert boards.

Why You’ll Love It

  • Sweet + Salty Perfection – A balanced mix of caramelized sugar, smoky bacon, and crunchy pecans.
  • Easy to Make – Just candy the bacon, cook the brittle, and stir it all together.
  • Holiday Favorite – Perfect for parties, gifting, and festive dessert platters.
  • Fun Twist on Classic Brittle – Bourbon adds warm, cozy flavor that pairs beautifully with pecans and caramel.

If you love sweet and salty treats, try pairing this with bacon wrapped dates, bourbon bacon jam, or twisted bacon for your next gathering.

What Makes This Recipe Special

Candied bacon alone is incredible—but adding bourbon takes it to another level. The bacon cooks until crisp and caramelized, then gets chopped and mixed into a classic, buttery brittle. A sprinkle of flaky sea salt on top balances the sweetness and brings out all the flavors.

While traditional brittle requires attention to timing, this recipe is totally worth the effort. Once you reach the right candy stage, everything comes together quickly—and the reward is a beautiful, glassy brittle that snaps perfectly.

Ingredients

Candied Bacon

  • 8–12 strips thick-cut bacon
  • 3 tbsp bourbon
  • 3 tbsp light brown sugar

Brittle

  • 1 cup (200g) granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 2 tbsp bourbon
  • ½ cup chopped pecans
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • Flaky sea salt, for topping

How to Make Bourbon Bacon Brittle

1. Candy the Bacon

  1. Preheat oven to 400°F (204°C). Line a baking sheet with foil or a silicone mat.
  2. Lay bacon strips flat, brush with bourbon, and sprinkle both sides with brown sugar.
  3. Bake 15–20 minutes, depending on thickness, until caramelized and crisp.
  4. Let cool slightly, then chop into small pieces.

2. Toast the Pecans

Spread the pecans on the baking sheet and toast for 5–7 minutes at 400°F.

3. Prep the Brittle Base

  1. Line a clean baking sheet with parchment or a silicone mat.
  2. Combine sugar, corn syrup, and water in a medium saucepan over medium heat.
  3. Stir until sugar dissolves, then let it boil without stirring until it reaches 290°F or turns a deep golden color.

4. Add the Mix-Ins

  1. Stir in the bourbon, bacon, and pecans.
  2. Continue cooking until the mixture reaches 300°F.

5. Finish the Brittle

  1. Remove from heat and stir in butter, vanilla, and baking soda.
  2. Immediately pour onto the prepared baking sheet and spread out quickly into a thin layer.
  3. Sprinkle with sea salt and let cool for 20 minutes.
  4. Once hardened, break into pieces.

Store in an airtight container for up to 1 week.

Notes

  • Thick-cut bacon takes longer to crisp. Use 8 strips for less bacon or the full 12 for a more bacon-forward brittle.
  • A candy thermometer makes this recipe easier, but watching for a golden amber color works too.