Because my friend Nicole is the sweetest, she left some of her delicious butter toffee in our fridge when we were in New Jersey in February. John and I polished it off in like, a day because it was so good. I promised John I would make him some more and figured PAX East weekend was a good opportunity to send some along for him to share with the nerds his friends. I did make one modification to Nicole’s recipe though – I added bacon because why the heck not.
Domestocrat’s Bacon Butter Toffee
7 slices bacon
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 tbsp. water
1/4 tsp. baking soda
1 tsp. vanilla
3/4 cup dark chocolate chunks
To begin, cook the bacon on a cookie sheet for 15 minutes in a 350 degree oven. Once it’s cooked, drain on a paper towel lined plate for 10 minutes, then chop into rough pieces.
Next up, time to make toffee! Toffee is one of those things that seems so complicated to make. I don’t know why because it’s actually so simple, you’ll wonder why you ever paid for toffee bars or bits.
Over medium heat cook the sugar, butter, and water together until it starts to bubble around the edges.
Give the mixture one good stir, attach your candy thermometer (make sure it’s not touching the bottom of the pan, your read will be inaccurate), and don’t touch the mixture again until the thermometer reads 300 degrees. If you see any really patches, you can give it a little stir but try not to mess with it too much. Trust me, I’m a futzer and when you mix toffee/caramel too much, it takes forever to get up to temperature.
When the thermometer reads 300 degrees, immediately remove the pan from the heat/stove. Add the baking soda and vanilla and stir to combine. Careful, it might bubble up quickly here!
Carefully pour the toffee mixture on to a parchment paper lined baking sheet. Right away sprinkle on even layer of the chopped bacon. I actually roughly chopped about 75% of my cooked bacon and finely minced the other 25% (you’ll see in a minute).
Next, take the chocolate chunks and spread them into an even layer on top of the hot toffee and bacon.
Give the chocolate a minute or so to melt on it’s own then spread out evenly with a silicone spatula. This is when I took the remaining handful of minced bacon I cut up and sprinkled it on top of the melted chocolate. Double the bacon layers, double the fun.
Put the whole thing into the fridge to set for at least 2 hours. Overnight works fine too. When it has hardened, take a big kitchen knife to it and roughly chop into chunks. The size is totally up to you!
You can totally make this butter toffee without the bacon (per Nicole’s original recipe). I have actually made a few batches since the bacon edition and it is truly delicious both ways. There is something wonderful about bacon though that adds to the salty/sweet balance of this yummy treat.
I mean, c’mon…BACON!