Swine Brittle

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!

Swine Brittle

Prep Time: 15 mins
Cook Time: 1hr 20min
serves: 8


  • 4-5 lbs. Slab Bacon
  • 2 cups Brown Sugar
  • 1 cup Bourbon ( Jack Daniels preferred)
  • 1 cup Shelled Pecans

Step by Step

  1. Pre-heat oven to 300 degrees
  2. Slice bacon into 1” wide strips
  3. Remove rind
  4. Cut into 1” cubes
  5. Place on baking rack in a shallow roasting pan making sure you leave space between pieces
  6. Bake in 300 degree oven 30-45 min. until most of the fat has rendered off the bacon cubes and pieces are nice and crispy. Cook times will vary depending on the fat to meat ratio
  7. Place rendered bacon cubes into a large heated pan together with pecans and saute until pecans begin to toast a bit
  8. Add to the pan the brown sugar and bourbon and let simmer until it is cooked down to a thick sauce coating the bacon and pecans
  9. Return the bacon & pecan mix to the baking rack in the shallow pan (having emptied the bacon fat from the pan) and place in 300 degree oven for 15 min.
  10. Let cool... enjoy!

Additional Info


Peter is an award winning food photographer who’s work can be seen everywhere from magazines, billboards, tv commercials and in virtually every supermarket aisle.

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