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English Pub Toffee (beer, bacon, pretzels) )

Print Recipe
Servings 6 servings

Ingredients
  

For the beer candied bacon:

  • 1/3 cup brown sugar packed
  • 2 tablespoons beer*
  • 6 strips thick cut bacon

For the toffee:

  • 1 ½ cups butter cut into cubes
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons beer*
  • 2 cups dark chocolate chips
  • 2 cups pretzels slightly crushed

Instructions
 

  • Preheat the oven to 375F.
  • In a small bowl stir together the brown sugar, and 2 tablespoons beer. Place a wire rack over a baking sheet, spray with cooking spray. Place the bacon on the rack, brush liberally with sugar mixture, flip over and brush the other side. Bake until dark brown, about 18 minutes. Allow to cool (it will harden as it cools), chop into pieces once cooled.
  • While the bacon cooks, make the toffee. Line a baking sheet with parchment paper or a Silpat. Add the butter sugar, salt and beer to a pot over high heat. Stir continuously until the butter has melted. Clip a cooking thermometer on the edge, cook until the sugar reaches 300F, stirring occasionally. Pour onto prepared pan. Allow to cool about 2 minutes, sprinkle with chocolate chips. Once the warm toffee has melted the chocolate chips, spread the chocolate evenly with an offset spatula. Sprinkle with bacon and pretzels.
  • Cool to room temperature, then add to the fridge and chill for 2 hours. Break into pieces before serving.

Notes

*Nearly any beer will work, I've used an amber, a red and a barrel aged stout with great results.