No, I can’t believe I’m writing this post either. I’m the half of the FFF team that has spent a huge chunk of her life as a vegetarian, for crying out loud. Even though I do have (well-sourced) poultry and fish more often these days, I only eat red meat once every other blue moon. Well, one such blue moon occurred at the grand finale of the BlogHer Food conference, where I got to overdose on more bacon than I have probably eaten in the entirety of my life, thanks to Michael Ruhlman and The Bacon Experience (sounds like a prog-rock band, does it not?).Â At the same unforgettable soiree, those of you who attended may also remember the incredible pistachio-cherry brittle among the desserts. Heavenly! Right there and then, I decided a merger of the two had to happen. Bacon-tinged sweets have become more common these days, even trendy in some locales, like the ice cream served up by Michael Symon himself, and like the maple bacon doughnuts Jenny wrote about at Picky Palate. I thought a bacon brittle had serious potential.
And, turns out – I was right….