Bacon Toffee

1. 1

   Cook the bacon in a skillet. Let it cool on paper towels to remove the excess grease, then chop it into bits. The pieces should be about the size of a fingertip. Set aside.

2. 2

   Put the water, butter, sugar, and a pinch of salt in a heavy saucepan over medium-high heat. Stir constantly until the water has boiled off (the mixture will get very bubbly/frothy first) and the mixture turns a deep golden tan color (see photo of toffee to get a sense of the color).

3. 3

   Remove from heat, stir in bacon bits, and quickly spread toffee on a silpat or well-oiled baking sheet.

4. 4

   Let cool, then break toffee into pieces by covering it with plastic wrap and pounding it with a knife handle or hammer.

5. 5

   Toffee stores in refrigerator indefinitely.

* Per serving · 4 servings · Values may vary.

No additional tips available.