I intended this Black Sesame Bacon Brittle to be part of another recipe. But damn if it didn’t just scream out for a post of it’s own. I mean bacon brittle. Who knew?
Well lots of people evidently. Because if you consult the google you will find 101 variations on this theme. You can buy it pre-made or you can make it, like I did. My recipe was adapted from Bon Appetit.
I chose this recipe because it was literally the simplest version out there I could find. Just 3 ingredients. Two of them are in the title. Black Sesame Seeds and Bacon. I’m sure you can guess the third ingredient. Sugar.
Having made this once I realize this recipe is a great jumping off place for additional tastes and textures. Cashews are popular, so are pecans. But when I make it again I may try and add a tiny bit of Sichuan pepper or chili powder. Not enough so you’d notice. But certainly enough to get your tongue to tingle.
Although I recently served this on top another recipe as a garnish or condiment. I decided to let it stand alone today because it’s strangely addicting. Sweet and savory. With that undeniable umami that always comes with sesame anything. It’s also really crunchy. Sometimes I just can’t stop eating crunchy things. So there’s that too.
Besides. The holidays are upon us. Christmas may be the only time of year most of us make brittle. Why not make it a brittle you’ll remember the whole year long. GREG
- 8 sli bacon
- 2/3 c sugar
- 3 T black sesame seeds
- 1 t baking soda
Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Place bacon into a large, non-stick or cast skillet. Turn the heat to medium and cook bacon uncovered until crisp on both sides, 8 to 10 minutes. Drain on paper towels, then crumble or chop well.
Pour off all but about 2 tablespoons bacon fat from the skillet. Add the chopped bacon, sugar and sesame seeds. Cook over medium heat, stirring frequently, until sugar turns the a medium amber color, about 5 minutes. Turn off the heat and quickly stir in baking soda.
Transfer mixture to prepared baking sheet and use a spatula to spread it out evenly to about 1/8‑inch; let cool. Break brittle into shards. Can be made 1 day ahead. Store airtight at room temperature.