Last night I was the guest chef at The Gallon Historical Art Gallery in Gettysburg, PA representing The Historic Fairfield Inn.  Many people requested my recipe for Bacon Peanut Brittle so here it is.

Ingredients:

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
1/4 teaspoon red pepper flakes
2 tablespoons butter, softened
1 teaspoon baking soda
5 slices of Bacon

Directions

1. Bake bacon until done.

2.Grease a large cookie sheet. Set aside.

3.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 310 degrees F (150 degrees C).  Add bacon, peanuts, and red pepper flakes.
4.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.


Warning:  DO NOT TOUCH HOT CANDY MIXTURE UNTIL IT COOLS.  IT WILL BURN YOU. 
Also, copper pots work best with making candy.