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Potato Chip Bacon Toffee Brittle
Servings
8
8
Menu Part
- dessert
Hot Chocolate
Chicago
Peppermint and ginger are the flavors that dominate holiday sweets, but this candy provides a welcome contrast. Mindy Segal of Chicago’s Hot Chocolate bakery and restaurant combines salty potato chips, savory bacon, smoky almonds and sweet chocolate to create this quick treat with complex flavors.
Ingredients
6 oz. butter
1 cup sugar
2 tbsp. water
1 1/2 tbsp. corn syrup
2 tsp. salt
1 tsp. vanilla extract
1/4 cup bacon lardons, fat reserved from cooking
1/2 cup smoked almonds
1/2 cup roughly chopped potato chips
1 1/2 lbs. 62-70% cacao bittersweet chocolate, melted
Steps
1. In heavy-duty saucepan, melt butter. Add sugar, water, corn syrup, salt, vanilla and tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto sheet pan lined with foil and reserve until set.
2. Chop toffee then combine with almonds, potato chips and bacon in bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.
Photo courtesy of Idaho Potato Commission
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