OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BACON BUTTERCRUNCH
You'll need a candy thermometer, but it's bacon buttercrunch!!! Recipe from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King.
Provided by gailanng
Categories Candy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Carefully pour the bacon fat into a heatproof measuring cup, and add enough melted butter to make 1 1/2 cups. Set aside.
- Generously butter a 13-by-18-inch baking sheet and set it aside on a heatproof surface.
- Combine the bacon fat mixture with the sugar, vanilla, salt and water in a medium-size saucepan and bring it to a boil over medium-high heat. Insert a candy thermometer and continue to cook, stirring constantly with a whisk until it reaches 300 degrees (hard crack stage), 18 to 20 minutes.
- Wearing your oven mitts, remove the pan from the heat and stir in the crumbled bacon. Carefully pour the mixture onto the prepared baking sheet, and use a heatproof spatula to spread it evenly. Cool the buttercrunch completely, at least 1 hour, then break it into bite-size pieces. Store the bacon buttercrunch, layered with parchment or wax paper, in an airtight container at cool room temperature for up to 1 week.
Nutrition Facts : Calories 499.4, Fat 30.7, SaturatedFat 13.7, Cholesterol 59.5, Sodium 892.7, Carbohydrate 50.7, Sugar 50.3, Protein 5.1
BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN
In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.
Provided by Yossy Arefi
Categories pastas, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat to 375 degrees.
- Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
- While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
- After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
- Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
- Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
- When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
- Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
- Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.
BLT CHICKEN SALAD
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. -Cindy Moore, Mooresville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; mix well. Cover and refrigerate until serving. Place salad greens in a large bowl. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
More about "bacon buttercrunch recipes"
HOMEMADE BACON - THE DARING GOURMET
From daringgourmet.com
5/5 (25)Total Time 3 hrs 15 minsCategory Breakfast, Ingredient, SnackCalories 65 per serving
- **REFER TO BLOG POST FOR A COMPREHENSIVE TUTORIAL AND STEP-BY-STEP PROCESS****You can vary the flavors according to your preferences (see Recipe Notes) but do not adjust the salt or Prague powder amounts**
- For the Wet Cure Method:Add all the cure ingredients together in a large bowl and stir. Place the pork belly in gallon ziplock bag or container that just fits the size of the pork belly and pour the brine over it. If using a ziplock bag, place the bag in a container in case there is any leakage. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured.**A one-gallon bag will hold a 3-pound pork belly. If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags.
- After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off. Some people say you should let the slab of bacon air dry for up to 24 hours before you smoke it. But many experts agree there is no need to do this. These experts argue that in leaving it wet the smoke actually sticks to the bacon better than if it's dry. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed to smoking (see below).
- For the Dry Cure Method:Place all the dry cure ingredients in bowl and stir to thoroughly combine them. It is essential that the pink curing salt is evenly distributed across the whole pork belly. We recommend using a spice/coffee grinder, a small blender or a mortar and pestle. Thoroughly and evenly rub down all sides of the pork belly with the dry rub. Place it in a ziplock bag or container (like a casserole dish), with the fatty layer side down, and cover it with plastic wrap. Refrigerate it for 5 days. Flip the bacon over, redistribute the liquid that will have formed (if it's in a ziplock bag simply turn the bag over and give it a massage), and refrigerate for another 5 days. After 10 days the pork belly will have become quite firm and stiff. Remove it from the the container or bag, rinse thoroughly, and pat dry with paper towels. At this point if you like you can rub it down with some cracked peppercorns and, if you want it sweeter, some brown sugar, honey or maple syrup. Proceed
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