I was recently treated to a sampling of some toffee, one of my favorite confections, from Christine’s Gourmet Toffee. Not only was it toffee, but it was toffee with bacon. What could go wrong? Little did I know, this would be one of my most pondiferous and curious reviews to date.
Keepitcoming and I sat down to the bacon-laden confection and munched on a bite. And munched. And munched. After roughly a minute trying to unstick our jaws, and believe me, we tried everything, we reached the conclusion that the texture was utterly inedible. Whether it was the heat altering the chemistry of the candy or not, it was just impossible to eat even the smallest bite of this without getting it in your teeth and all over the place. This affected me to the point of changing the review on the last toffee, the truffle truffle, because I realized exactly how important texture can be to making a good toffee.The flavor on this was sublime. It was a real shame that the texture was so off-putting, because I was amazed at how wonderfully the butter and sea salt complimented the bacon. There wasn’t a lot, not enough to discern a textural difference in the toffee, so it was a smooth piece all around, but the dairy ingredients just brought out and accentuated the bacon’s smokiness so much that it became intensely indulgent to chew.
Wanting to keep this flavor and still be able to eat this without major dental work, Keepitcoming and I devised a plan so that the toffee wouldn’t go to waste. The next morning, after an adventure in Manhattan, I woke up and made scones with the toffee in them for breakfast, trying to see if in its melted form, this would be easier to chew on. Lo and behold, it was probably one of the most incredible breakfasts, so in lieu of a traditional review, I give you the recipe and the rating.Bacon Toffee Scones
Ingredients (serves three)
1 cup of flour
1/2 stick of butter, cut into chunks
1/4 cup of brown sugar, light or dark
1/2 cup of whole milk
1 slab of bacon toffee
1. Preheat your oven to 425 degrees and sift your flour into a medium sized mixing bowl.
2. With a pastry cutter or two forks, crumble your butter into the flour until it resembles small peas or a slightly coarser batter. Add brown sugar and combine thoroughly.
3. In a food processor or with a large hammer, pulverize your toffee until it’s chopped up into small, bite-sized chunks. Dust with flour and put aside.
4. Mix in your milk gradually, adding toffee when all is incorporated. Don’t overmix it, but make sure it’s dry enough to roll out onto a cutting surface.
5. Do that. Roll it out, that is. And cut into six squishy squares onto a greased baking sheet. Bake for 12-15 minutes or until tops are golden brown and toffee is bubbling out.Keepitcoming with butter oozing between her fingers. This is porn for the awesome.After baking these, the toffee was even better. The bacon was basically infused into the scones, and with the richness of the pastry and saltiness of the candy, it made a complexly flavored, but easy to make breakfast with barely any preparation. I’d definitely try this with other recipes, too, as bacon and toffee is quite versatile.