Served at the 2023 Wild Bacon Wine Trail, Curling Vine Winery


16 slices – Bacon
1½ teaspoons – baking soda
1 teaspoon – water
1 teaspoon – vanilla extract
1½ cups – sugar
1 cup – water
1 cup – light corn syrup
3 tablespoons – unsalted butter (more for bacon sheets)
1½ cup – unsalted peanuts (shelled)


Butter two cookie sheets, and keep warm.
Cook bacon in a large skillet until crisp, drain, then break each slice in half
Mix baking soda, 1 teaspoon water, and vanilla. Set aside.
Mix sugar, 1 cup water, and corn syrup in a 3-quart saucepan
Cook over medium heat, stirring constantly, to 240° on a candy thermometer, or until a small amount of syrup dropped into very cold water forms a small ball that flattens when removed from the water.
Stir in the butter and peanuts
Cook, stirring constantly, to 300°, or until a small amount of mixture is dropped into very cold water and separates into threads that are hard and brittle. Watch carefully so mixture does not burn.
Immediately remove from heat and stir in baking soda mixture and bacon.
Pour the candy mixture onto the cookie sheets and quickly spread to about 1/4-inch thick. Re-distribute bacon with tongs, if necessary.
Let cool completely and break into pieces.

Serve with Curling Vine Winery Chardonel

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