Bacon Brittle: an easy pork recipe
For all you pork fans, here is one easy pork-based recipe with minimal ingredients: Bacon Brittle.
2011 has been a year of adventures for the Cooking with Caitlin crew. We have been to Chicago, New York, Italy, and LA this year. With every adventure comes new food – including the dishes I create when left alone in a new city.
The back story:
Our stay was short: Kelly was in LA for 36 hours, Molly 40 hours, and I was there for 48 hours. The three of us descended upon old friends and took over their home during that time period. So, we wanted to do something special to thank them. On my last day in LA I had a meeting in West Hollywood and I had some time to kill before the actual meeting. So of course, I went grocery shopping.
I found an amazing grocery store on the corner and quickly walked in hoping for inspiration. I came across these delicious pound cakes from the bakery and I decided to make a pound cake buffet for them. I also bought fresh fruit, some seasonings, BACON, pretzels, brown sugar, and honey mustard. After buying bags of groceries, I crossed the street and went to the meeting. I am lucky to get to pull the chef card so it isn’t too weird when I show up to locations with pairing knives in my purse or arms full of fresh groceries. Nobody minded at all!
After the meeting I made a peach and white wine sauce, Nutella whipped cream, blueberry and orange compote, and the best part of it all: Bacon Brittle! I didn’t know what I was doing at the time but I can assure you that it tasted good! Big hit with our hosts. Big.
Bacon Brittle Ingredients
- 1 Bag Butter Pretzels (I like the butter pretzels because they aren’t as salty as others.)
- 1 lb Smoked Bacon
- 1 Cup Brown Sugar
- 2 Tb Honey Mustard
Bacon Brittle Recipe Instructions:
- Cut your bacon into thin strips (lardons) and place in a large saute pan on high heat. Let cook until the bacon is golden brown and crispy.
- Using your hands, crush the pretzels into big crumbs to the best of your ability. You don’t want them to be a powder but just small pieces. Set aside.
- When the bacon is crispy and cooked, use a slotted spoon and place the cooked bacon on paper towels to drain the extra grease.
- Add the brown sugar and honey mustard to the hot bacon grease and cook until a caramel as formed. Once the sugar has melted and it’s a smooth caramel consistency add the bacon and crushed pretzels. Toss all together.
- Once everything is evenly coated, spread out on a cookie sheet and let cool.
Bacon Brittle Tips and tricks:
- I like to use thicker sliced bacon so the bacon adds texture to the crumble.
- To make it easier to slice the bacon, place in the freezer for 10 minutes for it to harden up. It’ll be much easier to slice.
- You can eat this bacon brittle all by itself OR I have used it as the base for cheesecake. If you are going to use it as the crust for your cheesecake, press into a springform pan while it is still soft/hot so you can press it together and their aren’t any large cracks for the liquid to seep in.
- If you are feeling really creative, you too can make your own bacon. Check out our Bacon Recipe.
Cheesecake Filling Recipe
Cheesecake Filling Ingredients
- 3 8-Ounce Blocks Cream Cheese, at room temperature
- 1 Cup Sugar
- Pinch Kosher Salt
- 1 16-Ounce Container Sour Cream
- Zest of 1 Orange
- 1 teaspoon Vanilla
- 3 Large Eggs
Cheesecake Filling Recipe Instruction
- Preheat your oven to 350 degrees.
- Blend cream cheese, sugar, and salt in a food processor until smooth. Make sure to scrape down the sides.
- Add sour cream, orange zest, and vanilla. Blend again until smooth.
- Add eggs, and blend again.
- Pour filling into the pre-baked crust. Place the cheesecake in the oven for 1- 1½ hours. It will be finished when the top is golden brown and the center doesn’t jiggle when shaken.
- When finished cooking, place the cheesecake in the refrigerator to set up. Once it’s chilled through, remove the ring of the springform, slice, and serve.
Here is a gratuitous picture of the three of us in Manhattan Beach (we had to see some of Molly’s old stomping grounds).
Written by: Caitlin Steininger Edited by: Molly Sandquist Ross