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Maple Bacon Pecan Brittle

Rated as 4 out of 5 Stars

"I adapted this recipe one night after having seen a peanut-bacon brittle on TV. It is sooooo good. I have trouble waiting for this stuff to cool before eating!"
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1 h servings 140
Original recipe yields 20 servings


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  1. Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  2. Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.


  • Cook's Note:
  • If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 140 calories; 7.1 17 3 7 223 Full nutrition

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Read all reviews 3
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I did try this recipe as written and while the flavor was very good, it turned into a giant lump of very firm sticky chewy caramel--not brittle at all. I looked up other peanut brittle recipes a...

Delicious! Make sure your bacon is crispy and all soft fatty parts are discarded. I broke mine into small pieces and added at the very end so the bacon would not have time to soften.

This recipe was delicious. I found it slightly difficult, but it was also my first time making any type of brittle.