| Yield: 12 servings |
| Menu Price: $4.00; Food Cost/Serving: 25% |
|
| Thyme, finely chopped | 2 TBS |
| Old Bay | 1 tsp |
| Kosher salt | 7 tsp |
| Cayenne | 1 tsp |
| Dry mustard | 1 tsp |
| Peanuts, unsalted, roasted | 6 C |
| Maple syrup | 1 C |
| Bacon, cooked, finely chopped, with its fat | 4 Oz |
| Instructions: |
| 1. Preheat convection oven to 275 degrees F, with fan on low. |
| 2. Place thyme, Old Bay, salt, cayenne and dry mustard in a small bowl and stir to combine. |
| 3. Put peanuts in large bowl. Add maple syrup and bacon (with its fat) to peanuts and stir thoroughly to coat. |
| 4. Add herbs and spices to peanuts and stir thoroughly to coat. |
| 5. Lightly oil 2 half-sheet trays and divide peanuts between trays, spreading evenly. Bake peanuts in center of oven for 30 minutes, stirring after 15 minutes. Lightly oil another sheet tray. Remove peanuts from oven and cool on original sheet trays for a few minutes. Transfer peanuts to new sheet tray, stirring to coat, breaking up any clumps of bacon and coating brittle with warm sugar. |
| 6. Let cool completely before breaking up brittle chunks and storing them in small jars. |
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