Bacon Toffee

5 Slices of crumbled Smoky Lightly Cured Bacon
¼ Cup of Water
1 TBSP Taylor Family Vineyards 2008 Sauvignon Blanc
1 Stick Butter
Pinch of salt
1 Cup Sugar

1. Line a baking tray with a silpat if you don’t have a silpat, lightly oil the tray.
2. Crisp bacon in heavy skillet or a broiler and drain on paper towels.
3. Place water, Sauvignon Blanc, butter, salt and sugar in a heavy saucepan.
4. Over medium-high heat, cook till the mixture reaches 285F, stirring frequently.
5. Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4” thick, and let cool for 2 hours.
6. Break toffee into chunks.

Recipe by Sandy Taylor Carlson