This Brittle Piggy Recipes

THIS BRITTLE PIGGY

This Brittle Piggy image

Provided by Food Network Kitchen

Time 45m

Yield 1 1/2 pounds

Number Of Ingredients 8

Ingredients

1 stick unsalted butter, plus more for the baking sheet
16 slices bacon
1 1/2 cups sugar
3/4 cup light corn syrup
1 1/2 cups mixed cocktail nuts
Kosher salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda

Steps:

Line a large rimmed baking sheet with foil and generously butter it. Working in batches, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then break each slice in half.
Combine the sugar, corn syrup and 1/2 cup water in a medium heavy-bottomed saucepan. Cook, stirring occasionally, over medium-high heat until a candy thermometer registers 260 degrees F, 10 to 12 minutes.
Remove from the heat and add the butter, nuts and 1 teaspoon salt. Stir once, then continue cooking over medium-high heat, undisturbed, until the syrup turns golden and the candy thermometer registers 285 degrees F, 5 to 10 more minutes. Carefully stir in the prepared bacon, the vanilla and baking soda. (The mixture will foam a bit.) Cook, stirring several times, until the foam subsides and the mixture darkens slightly, 1 to 2 more minutes.
Pour the mixture onto the prepared baking sheet, then carefully tilt to spread it into a thin layer. Use tongs to redistribute the bacon pieces if necessary. Let cool completely, then break into pieces.

PIGGY ROLLS

Piggy Rolls image

Pigging out: Making dinner rolls can be a family affair when you start out with store-bought bread dough. Everyone will love forming these adorable edible pigs.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 8 rolls

Number Of Ingredients 6

Ingredients

Nonstick cooking spray
1 pound frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough
2 tablespoons milk
1 large egg
Pinch kosher salt
16 black sesame seeds

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
Beat together the milk, egg and salt in a small bowl.
Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature.

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