World Bacon Championship, Part 4 of 4

We have made it to the last post in the WBC series, Bacon Dessert.  I kicked around many ideas for this category.  One idea was sweet dough wrapped pig candy, baked and drizzled with an orange sauce.  But, I wasn't happy with that.  But, a post from fellow blogger Chilebrown over at Mad Meat Genius provided divine inspiration.  We were going to make Bacon Crack.

Basically, bacon crack is English Toffee with bacon added.  We have had the toffee recipe in the family for years and I am an expert at making this sinful substance.  It always gets rave reviews when I make it, so lets take it up a notch.

How does one make English Toffee?  Very simple.  You take butter, sugar, water, and light Karo syrup, mix it in a heavy duty sauce pan.  Then, you heat it up until it is starting to burn, mix in your nut of choice, and dump the hot, molten mess into a buttered baking pan.  Once solidified, you put chocolate on top, spread to an even layer when melted, and let cool overnight.  Then crack into pieces, eat, and enjoy...

Ready for the heat...

Coals ready to go.  I liked how the charcoal added a slight smoky flavor to the toffee...

Starting the long process...

Bacon and nut mix, at the ready...

Just about there...

In the pan to harden...

Chocolate to melt, about three minutes later...

Spread and let sit overnight...

Then crack and eat.  How was it?  Perfect.  The toffee flavor was unchanged.  But, once you start chewing, the bacon infusion starts to meld with the toffee, chocolate, and nut flavors making for a tasty dessert bite.  I like the slight smoke flavor that preparing on the grill added to this toffee.  This is trophy worthy material.

Thanks for stopping by...

Bill