Sweet, Salty and Smoky Swine Brittle.
There are countless variations on this easy, sweet, smoky and salty snack. We call ours Swine Brittle 🙂 We’re going to show you how we do it at the studio but you can have fun playing with this at home and working up different variations. Of course we use our beloved butcher friends at Esposito’s Meat Market for our bacon. Thanks Rob!
One important note: At the end of making this recipe you’ll have a really unique and amazingly delicious brittle (goes great with cocktails!); however, the recipe retains its brittle-like qualities for a period and then tends to get a bit sticky to gooey. It’s still delicious but we find it’s best served the day it’s made when possible. It’s amazing when still warm and recently out of the oven!