Case in point: the candy thermometer.
I like doing no-bake candies and such, but I've taken care to avoid any that need a thermometer. That does limit me, though. Pinterest has shown me way too many goodies than require an exact temperature reading. Therefore, last Christmas I asked for a digital candy thermometer. I got it.
It sat in a drawer, unused, for most of the year.
This is the recipe that finally made me test myself. BACON CRACK. How could I resist a recipe dubbed bacon crack?
My husband was a little leery, though. He's the sort of guy who doesn't let his foods mingle on the plate. Bacon=awesome. Chocolate=awesome. Together? Um. I told him it was a sweet-salty thing, and he was game to try it.
I made a convert.
The first thing you taste is chocolate, then the sweet of toffee, and then the smoky, salty taste of the bacon. The pieces are small and it's easy to keep popping them in your mouth.
It's called bacon crack for a reason.
Chocolate Covered Bacon Toffee (aka Bacon Crack)
from Wine and Glue
2 cups butter
2 cups white sugar
1/4 tsp salt
1 cup sliced almonds
10 slices bacon, cooked and chopped (should make about one cup)
3 cups semi-sweet chocolate chips
1) Prep the bacon and have it ready. Layer a jelly roll pan with aluminum foil and make sure you have a space where it will fit in the fridge.
2) It's toffee time. In a heavy bottomed pot over medium heat, melt the butter, sugar, and salt. Stir regularly until the mixture boils and comes to a 285 degrees F. (Yes, a candy thermometer is necessary here.) The temperature is slow to start but once it gets above boiling, it goes up quickly.
3) Once the mixture has reached the right temperature, quickly stir in the almonds, and then the bacon. The fat is going to melt off the bacon immediately and separate from the rest of the mixture.
4) Pour it all into the jelly roll pan. It will start to set quickly, and the bacon fat will be liquid and on top. If you can, lift the pan with one of the corners pointed down and pour off the fat into the glass measuring cup. Get as much of it as you can, turning the pan and dripping from the opposite corner as necessary. OR--because my mixture didn't set and wanted to slide off--grab some paper towels and blot the fat from the top.
5) Let the toffee set for at least two hours in the refrigerator. Move to the freezer for an hour. Once frozen, break it apart and store it in there as you prep the chocolate.
6) Melt the chocolate using the microwave or a double boiler. Taking a few pieces of toffee out of the freezer at a time, dip it in the chocolate, setting it on wax paper to set.
8) Store in an air tight container in the refrigerator.
OM NOM NOM.