Man Candy–Not A Discussion On Hooter’s Waitstaff

A favorite re-run…one of my first blog posts.  Interesting to see how my style has changed since last October…..


Obviously, I do a lot of cooking.  With the first signs of Fall hitting last week, that interest turns to baking and candy making, gearing up for all of the parties, feasts, gift giving.  Snacks for Halloween parties, Fall Banquets, and treats for Santa Clause. You get the picture.

I don’t know about you, but in my house, Santa has become more finicky over the years.  He has apparently developed a more sophisticated palette, and we must try harder to please him.  The ubiquitous fudge and brownies don’t cut it with the big man, as he would prefer a t-bone, slab bacon, or a plate of nachos.  And although he does enjoy a tall glass of cold milk, he is quite fond of an ice cold brew.  Don’t ask me how I know as much about his tastes as I do my own husband’s, but I do.

So this year, I am thinking outside the candy box.  What things does Santa, and other red blooded, red coated men types like to eat.  And drink.  Well, in the south, bacon makes everything better.  And so does beer.  In Texas in particular, jalapenos are pretty standard.  What sort of snack to make with beer, bacon, and jalapenos? 

Man Candy May Cause Bar Room Brawls

Peanut Brittle of course.


Now, I know what you’re thinking.  But don’t.  I know it sounds weird.  I know you think I’m off my rocker. A few sandwiches short of a pic-nic.  Three french fries short of a happy meal.  Maybe the cheese has slid off my cracker.  I was skeptical myself, but I used to feel the same way about duck, until I had some that was prepared properly. 

This recipe may change your life.  It will definitely change the way you feel about candy with bacon in it.

Beer, Bacon, and Jalapeno Peanut Brittle

1 pound thick cut, black pepper crusted bacon (use high quality)

1 C Honey Brown Lager

1 3/4 C light corn syrup

2 fresh jalapenos, stem end removed

4 C granulated sugar

½ t salt

2 T reserved bacon drippings

2 T baking soda

2 t. vanilla

2 cups spicy Spanish style peanuts

Have all of your ingredients pre-measured and ready to use.  Spray two cookie sheets or large sheets of aluminum foil with non stick spray, or have some Silpat mats ready.

Fry the bacon until crispy.  Drain on paper towels, and crumble.  Reserve 2 T of drippings.

Thoroughly puree the jalapenos.

In a heavy bottomed stockpot (or best, a copper candy kettle), of a least 4 quart capacity, bring the sugar, corn syrup, salt, jalapenos and beer to a boil over medium high heat.  Cover and let boil for 2 minutes to wash down the sides of the pot.  Remove lid and insert candy thermometer.  Continue to boil, stirring frequently until mixture reaches 275 degrees.  Add peanuts and stir well.  Continue to boil until mixture reaches 300 degrees.  Remove from heat, and stir in bacon and reserved drippings.  Then stir in vanilla and baking soda.  The mixture will foam up.  Quickly pour the mixture out over the two prepared pans/sheets.   If you want the brittle to be thin, then you must pull it from the edges, working around the entire mass, until it is the thickness that you want. This is not necessary, and I don’t do it…. YOU WILL NEED TO USE HEAVY RUBBER GLOVES for this, lest you burn your digits.  Allow to cool completely.  Break into pieces, and store in airtight container for a

Categories: dessert, Food, Gourmet, Holiday, humor, recipes, Texas, writing


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31 Comments on “Man Candy–Not A Discussion On Hooter’s Waitstaff”

  1. 2012/09/18 at 4:05 pm #

    Holy Shit! I am not so sure I should share this LOL damn girl! this is just evil! sounds so good!

  2. bgddyjim
    2012/09/18 at 4:57 pm #

    Mmmm… Bacon.

  3. 2012/09/18 at 5:19 pm #

    This looks absolutely fantastic; can’t wait to try it. I’ll let you know how it goes. Thanks for re-posting.

  4. 2012/09/18 at 6:30 pm #

    Wow. You had me at bacon. And beer.

  5. mylifeisthebestlife
    2012/09/18 at 7:24 pm #

    This sounds amazing and I would like someone to make it for me. I think this is a little too ambitious for my current mood. I think it should be man MADE candy!

  6. 2012/09/18 at 10:04 pm #

    Wow! I would have never thought to mix these flavors together, but I am for sure interested! Hugs, Terra

  7. 2012/09/19 at 2:23 am #

    Bacon and jalapeños and peanut brittle. I think I may be in love with you. Because you get me. You totally get me. So glad you shared this again. Apparently I haven’t gone far enough back into the archives.


  8. actsofstyle
    2012/09/19 at 7:17 am #

    Omg this sounds like heaven. It’s my anniversary with my man today and I know now what to serve for desert! 🙂

  9. 2012/09/19 at 8:43 am #

    I’m hungry…

  10. 2012/09/20 at 5:10 am #

    What an interesting-sounding combination. Makes me wish my teeth could stand up to peanut brittle of any sort. Bacon with sweets isn’t so unusual. Bacon atop maple bars is a growing fad here in the NW (USA). I concocted a sandwich as a teenager that was most unusual & most people turn their noses up at: 1 slice of bread with a thin smear of peanut butter, 1 slice with a light coat of mustard and a slice of bologna with thin slices of cheddar cheese between them. I tried it again last week (40+ years later) but used ham instead of bologna and grilled it. It was even better that way.

  11. 2012/09/20 at 11:21 pm #

    Looks delicious!

    Also, I nominated you for the One Lovely Blog Award!

  12. 2012/09/21 at 9:22 am #


  13. 2012/09/26 at 10:47 am #

    We leave Santa peanut butter brittle too. 😉 Clearly our families have the direct line to Santa’s favorite foods. (Coincidentally, my dad was allergic to chocolate, and this was one of his favorite deserts.)

  14. 2012/09/27 at 12:54 pm #

    Christine! I’ve really enjoyed following you on facebook – I’m new to the whole blog-a-sphere, and super-excited to find you hear! I don’t know what I’m doing just yet, but my purpose is the connect my friends, clients and neighbors to share all the things that make the Hill Country such a great place to live. I hope I can figure out how to share your cooking as well! Hugs…

    • 2012/09/27 at 3:17 pm #

      Hey! Welcome to the blogosphere! WordPress is a great blogging community! If you need any help figuring out WP, just hit me up! I have learned a lot in my year on here…..

  15. 2012/10/01 at 2:00 pm #

    I don’t know if my teeth will survive it but it’s the end of the year and I’m do for crown replacements anyway.I knew better than to look at the recipe, but i saw the picture and it was all over after that.

  16. 2012/10/09 at 12:05 pm #

    Thanks for visiting my blog, I love the sound of thses sweets, a definite must!

  17. Natalie Gerber
    2012/10/09 at 12:07 pm #

    I’m gonna make this for my husband… ’bout time he weighed more than me! Thanks for stopping by my blog and signing up!

  18. thevanbrown
    2012/10/16 at 7:28 am #

    The intuitiveness of anticipating Santa’s taste preferences is the hook that got me. Most impressed. This is my kind of recipe, I assure you. Thanks so much for sharing!

  19. 2014/08/25 at 9:24 pm #

    My niece sent me this recipe & I’m eager 2 try it but color me dumb but what is Honey Brown Lager, is it a beer? My hubby is a “Bud” kinda guy, can I use that?

    • 2014/08/25 at 9:28 pm #

      Yes its a beer. You could use any beer, but a darker beer yields a much deeper flavor. Try any amber beer

  20. 2015/10/01 at 4:19 pm #

    I’m thinking of making this for a Christmas gift basket I’m making for my (here we go…..) Boyfriend’s daughter’s live in boyfriend whom I think will be proposing to my boyfriend’s daughter this Christmas so he’s getting an awesome GUY gift this Christmas ’cause his Christmas will get overshadowed by the expected engagement lol!!! So, question, how well does this store??? Any suggestions?? I have a busy household myself ( have 2 adult sons, all living with me, one autistic with severe anxiety disorder, as well as raising my granddaughter yadda yadda) so I’d like to make the “edible” parts of this Christmas gift basket as far ahead as I can, throw in a huge selection of local craft beers, wrap up and not worry about it, but can’t do that unless I know how well this recipe stores, in or out of the fridge. BTW, shhhhhhhhh, don’t tell anyone, but this is an amazing way to make me the cool step MIL

    • 2015/10/01 at 4:27 pm #

      This one doesn’t store too well. Let me send you a version that does. O actually like it better

      • 2017/11/22 at 11:25 am #

        Please send Texan Sharon recipe that stores better, thanks.

      • Kasey
        2017/12/17 at 6:13 pm #

        Hi I see in the notes below that this doesn’t keep well. How long exactly will it keep? And I see you also sent someone a different recipe that keeps better…I really want the beer and bacon flavour though :/ but would still like to see the other recipe if you can send to me too please!

  21. 2015/10/01 at 4:20 pm #

    # adult sons, not 2 🙂

    • 2015/10/01 at 4:22 pm #

      oh jeez, hate touch keyboards!!!!! THREE, Three sons, not 2!!!!!

  22. 2017/11/22 at 11:22 am #

    I am making this as I type. It’s taking a long time for beer to evaporate so sugar and corn syrup can heat up to reach the temperatures called out. I turned the heat up and up as beer evaporated.
    I found my 6 qt presto-my go to pan for peanut brittle for years and years-almost too small for first 2 minute boil, beer foams like crazy, watch it!!
    (FYI, U must put cooked bacon out of arm’s reach; too much temption while you are just stirring, watching, waiting!!)
    It is starting to reduce, turn golden and really heat up. Once it started to heat up, it quickly reached 275. Watch CAREFULLY, reduce heat or it will gallop and spoil the base mixture. Now I have to have patience and wait for it to cool!!!! I’m sure this will be a holiday tradition!!

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