3 HOURS 10 MINS
- 10 scoops of Kāpiti Vanilla Ice Cream
- 4 slices of bacon
- 120ml Double Cream
- 300g sugar
- 240ml maple syrup
- 120ml water
- 300g unsalted butter
- 100g mixed nuts
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- Line a baking tray with baking parchment.
- Fry the bacon in a frying pan, until very crispy. Remove the bacon from the pan, drain on paper towels and dice in to small cubes.
- Remove the frying pan from the heat, add the cream and let it stand for 30 mins.
- In a separate pan heat 100g of sugar until it melts and becomes a dark amber colour, then add 70g of butter and the bacon infused cream and stir until the butter has melted.
- Stir quickly until smooth and pour into a jar. The caramel sauce will thicken as it cools.
- In a large saucepan combine the rest of the sugar, maple syrup and water.
- Heat until sugar is dissolved, then add the rest of the butter. Using a sugar thermometer, continue to heat until the mixture reaches 280°f then add vanilla, salt, bacon and nuts.
- Remove from heat and gradually add baking soda. This will cause the mixture to foam. Quickly and carefully pour mixture onto baking tray and let it cool.
- When ready to serve, crack the brittle and dress with generous scoops of Kāpiti Vanilla Ice Cream with the brittle and caramel sauce.
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