Email to Cat      

Bacon Pecan Saltine Toffee

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"Cracker candy, as the non-bacon, chocolate-covered version of this is often called, has been a local favorite for years. I have made hundreds of batches in my time. When the sweet-salty bacon-in-dessert trend (bacon cupcakes! bacon donuts! bacon candy bars!) really started up, it occurred to me that adding salty bacon to the sweet toffee layer would make an interesting snack. And indeed it does - the combo is a great pairing for a cocktail or an icy glass of bourbon."

List of Ingredients

◦  1 pound bacon
◦  About 50 saltine crackers
◦  1 cup (2 sticks) unsalted butter
◦  1 cup dark brown sugar
◦  1 Tbsp bacon grease
◦  1 Tbsp bourbon
◦  1 cup finely chopped pecans
◦  Flaky sea salt, such as Maldon (optional)


Recipe

Cut the bacon into very small pieces and cook in a skillet over high heat until extra crispy and brown. Remove to paper towels to drain with a slotted spoon. Reserve 1 tablespoon of bacon grease.

Preheat the oven to 400° F. Line a 12-by-18-inch rimmed baking sheet with nonstick foil or parchment paper. Lay the crackers out in a layer as close together as possible, filling the baking sheet.

Melt the butter, brown sugar, bacon grease, and bourbon in a medium saucepan over medium heat, stirring frequently. When the butter is melted, raise the heat to bring the mixture to a boil and boil for 3 minutes, stirring occasionally. After 3 minutes, give it a good stir and pour evenly over the crackers on the baking sheet. Spread the caramel around with a spatula if needed, but don't worry if the surface isn't covered completely - you just don't want it pooling in one place.

Bake the crackers for 5 minutes, then remove from the oven and, working quickly, sprinkle the bacon pieces and pecans in an even layer over the crackers. Use a fork to break up any lumps and spread the topping evenly, lightly pressing the pieces into the toffee. The pieces need to adhere to the toffee, not layer on top of themselves. Sprinkle with sea salt, if using.

Break the toffee into fragments and store in an airtight container for up to 5 days.


Makes at least 100 pieces