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Pecan Bacon Brittle
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| 90g (1/2 cup) | granulated sugar |
| 45g (3 tablespoons) | muscovado sugar |
| 100g (1/3 cup) | glucose syrup |
| 70g (5 tablespoons) | water |
| 10g (2 teaspoons) | unsalted butter |
| 4g (1 teaspoon) | baking soda |
| .5g (1⁄4 teaspoon) | piment d'espelette |
| .5g (1⁄4 teaspoon) | Halen Mon smoked sea salt |
| 50g (1⁄2 cup) | pecans, crushed |
| 150g (5 ounces, or about 4 slices) | bacon, very finely minced, rendered, and drained |
1. In a heavy saucepan, combine sugars, glucose and water. Gently cook to 140oC/285oF.
2. Remove from heat and incorporate remaining ingredients. Rapidly stir to combine.
3. Working on a flat surface, transfer mixture to a Silpat. Cover with a second Silpat and
quickly roll to a thin, uniform thickness.
4. Allow to cool completely before breaking into pieces. Store in an airtight container.
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