Duck Bacon and Smoked Almond Brittle

Created by Chef Matthew Nolot for Maple Leaf Farms


Prep Time {10 min}

Cook Time {35 min }

Serving Size {1 batch}


12 oz Maple Leaf Farms

2 cups Granulated Sugar

1 cup Light Corn Syrup

1/2 cup Water

1 tsp Fine Sea Salt

3 cups Smoked, Salted, Whole Almonds

2 Tbsp Unsalted Butter

2 Tbsp Baking Soda


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1. Dice the duck bacon into 1/4-inch pieces and place in skillet.

2. Place skillet over medium heat and cook, stirring often, until all the fat is rendered and the bacon is crispy.

3. Set pan aside reserving any grease along with the crispy duck bacon pieces.

4. In a heavy bottomed sauce pan, combine the sugar, corn syrup, water and the sea salt.

5. Place pot over high heat and bring mixture to a boil.

6. Add the smoked almonds, reduce heat slightly and insert a candy thermometer into the mixture.

7. As the sugar cooks, swirl the pan periodically to distribute the heat, do not stir.

8. As the sugar cooks, line a baking tray with a sheet of parchment paper and set aside.

9. Cook sugar mixture until it reaches ‘hard crack stage’, 300-310 degrees on the candy thermometer.

10. Remove sugar from the heat and quickly stir in the reserved duck bacon, any bacon grease, butter and the baking soda.

11. Stir until the butter has melted and spread mixture out onto the parchment lined baking tray.

12. Allow brittle to cool to room temperature before breaking into small pieces and storing in an air tight container.

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