Bacon, pecan and chilli crack

By Andy Cooks · 30 min

Ingredients

Instructions

1. Preheat the oven to 180°C fan (356°F) and line a large baking tray with baking paper.
2. Spread the chopped bacon in a single layer and bake for 15 minutes, until browned.
3. Drizzle over the maple syrup and toss the bacon to coat it.
4. Bake a further 10 minutes, until the bacon is caramelised and crisp; thicker bacon may need longer.
5. Transfer the bacon to a bowl to cool.
6. Raise the oven to 200°C fan (392°F). Put a silicone mat or greased foil on the baking tray and return the tray to the oven to heat.
7. Combine the sugar, glucose and water in a medium saucepan over medium heat.
8. Stir constantly until the sugar dissolves and the mixture starts to boil.
9. Cook without stirring until it reaches 145°C (290°F) on a candy thermometer.
10. Add the bacon, pecans, chilli flakes and thyme, and cook, stirring well, until the mixture reaches 150°C (300°F).
11. Take the saucepan off the heat and stir in the butter, salt, vanilla and bicarb soda until the butter has melted and everything is combined.

Summarized from Andy Cooks's video. Watch it for the details.

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