Idaho® Potato Chip Bacon Toffee Brittle


  • 6 ounces butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1 1/2 tablespoons corn syrup
  • 2 teaspoons salt
  • 1 teaspoons vanilla extract
  • 1/4 cup bacon lardons, fat reserved from cooking
  • 1/2 cup almonds, smoked
  • 1/2 cup Idaho® potato chips, chopped roughly
  • 1 1/2 pound chocolate, bittersweet, 62 to 70% cacao, melted


  1. Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
  2. Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.
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Mindy Segal
Hot Chocolate
Chicago, IL

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