Katie QuinnComment

Maple Bacon Peanut Brittle

Katie QuinnComment
Maple Bacon Peanut Brittle

I was inspired to make this dish after buying a packet of peanuts with maple bacon on my last trip to New York. I bought it in a deli on Bleecker Street and shipped it home with me ~ much to the amusement of the customs official at Sydney airport who found the whole concept of pairing bacon and peanuts and sweet, sticky syrup utterly bizarre... I decided to see what the outcome would be if I added in a few other ingredients and this is the outcome. It's very tasty and works well I think. Do try and use the very best quality chocolate you can get your hands on, I used Mast Brothers Chocolate as I also brought back rather a lot of their amazing chocolate too on same said trip.


400g top quality chocolate
8 rashers streaky free-range bacon
3 tsp good quality maple syrup
1 cup roasted shelled peanuts
1/2 tsp chilli flakes
Sea salt flakes
Freshly ground black pepper


Melt the chocolate in a heat-proof bowl set over a saucepan of water on low-medium heat ~ don't let the bottom of the bowl touch the water in the pan. Slowly melt the chocolate, stirring often until smooth and set aside momentarily.

Cut away excess fat from the bacon and using a kitchen scissors snip into very small cubes, spray a frying pan with a little light olive oil and fry bacon until crispy and golden. Remove from the pan and throughly pat dry on kitchen paper.

Add cooked bacon to a small bowl along with the maple syrup and peanuts, followed by a small pinch of black pepper, crushed sea salt flakes and the chilli flakes. Stir everything together then add to the
melted chocolate.

Pour onto a baking tray lined with non-stick parchment or a silicone mat and using an angled palette knife spread out thinly and evenly to a thickness of about 0.75cm (or as thin as you can go).

Place in the fridge to chill until set hard (about an hour).

When set break into pieces with a toffee hammer or using your hands.