• 1 1/2 lb. Double Smoked Bacon
  • 1 cup chopped macadamia nuts, toasted
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup water
  • 1/4 cup butter
  • 1/2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 1/2 cups crushed pretzels
  • 1 1/2 lb. milk chocolate
  • 1 1/4 lb. dark chocolate
  • 2 1/2 cups heavy cream




Meal Course:

Breakfast, Dinner, Lunch

Dish Type:



  1. Cook bacon until crisp; drain. Chop 6 slices cooked bacon and combine with toasted nuts. Chop remaining bacon; set aside.
  2. Grease baking sheet. In large heavy saucepan, combine brown sugar, corn syrup, water and butter. Bring to a boil over medium heat, stirring occasionally. Heat to 280°F. on candy thermometer.
  3. Stir combined macadamia nuts, bacon, and vanilla into saucepan. Continue heating until temperature reaches 300°F. Stir in baking soda; immediately pour onto greased baking sheet. Let cool. Break into very small pieces.
  4. Line 13x9x2-inch baking pan with plastic wrap. Melt milk chocolate in double boiler. Stir broken brittle and crushed pretzels into melted chocolate; spread evenly in baking pan; chill.
  5. Melt dark chocolate in double boiler. Remove from heat and let stand until it reaches room temperature. Add whipping cream; beat until thickened. Stir in reserved chopped bacon. Spread over top of nut mixture. Cover and refrigerate until set. Cut into serving pieces with warm knife.