Until the wedding, I had never made a brittle that wasn’t chock full of peanuts. I also had never been married, and had never had such beautiful signage for my dessert bar designed and made by my dear peanut-allergic friend CB of Darts Meet Heart.
So when I saw Irvin’s bacon peanut brittle pictures on Eat the Love, and subsequently became obsessed with it despite not being a bacon freak, I knew I had to find a way to include it in the dessert bar without causing CB’s cheeks to puff up.
Luckily, CB gets along just fine with cashews, and after a quick Twitter affirmation from Irvin that yes, cashews should substitute just fine, I proceeded to pull out cashews, bacon and sugar. Little did I know how much trouble the sugar would later cause me.
But diced up a heck of a lot of bacon, refilling my cutting board with uncut strips of fatty pork about 6 times.
Then I fried the bacon until super crispy, but not burnt.
Getting the bacon crisp initially took much more time than I thought, so I quickened the process by draining the bacon fat from the pan a few times.
Per usual, I strained the bacon while removing it from the pan, and scooped it atop paper towels to absorb the excess fat. Rinse and repeat for the several remaining batches.
In retrospect, this bacon-crisping process would have been much easier, faster and cleaner in the oven, given that I was making enough for wedding full of guests.
Bacon aside, it became cashew time. (more…)