Candied bacon is great on so many things, or as an appetizer or treat by itself, or a delicious addition to your Sunday morning pancakes. I love it on burgers, sweet potatoes, salads, popcorn, ice cream, the sky’s the limit, have fun with it and enjoy!
- 8 slices Butcher Quality Thick Cut Peppered Bacon (the pepper gives a nice spice)
- 1/2 cup Real Vermont Maple Syrup
- 1/4 cup Pecans, finely chopped
- Preheat oven to 400 degrees
- Line a sheet pan with parchment paper and place a metal rack on top
- Place bacon on rack and bake for 20 minutes until fat has mostly rendered off and bacon is starting to brown and crisp up.
- Remove from oven, brush bacon with maple syrup, sprinkle with finely chopped nuts and place back in oven for about 3 minutes. Again remove from oven, turn bacon over and repeat the process with maple syrup and nuts.
- Bake for another 4 minutes, remove and let cool.
- Bacon will crisp up and become candy-like as it cools. Serve slightly warm or at room temp and enjoy!
Variations and Tips::
- The above recipe is always the healthiest and best way to prepare this dish but it can also be prepared on top of the stove. Cooking bacon in a large skillet until browned, drain grease and add about 2-3 Tbs maple syrup to the bacon. Continue to cook for a minute or so letting syrup glaze bacon on all sides. Sprinkle both sides with chopped nuts, remove from pan and let cool on a rack.
- Candied bacon can also be prepared without the nuts if desired.
- The pepper bacon gives a very nice spice but if you want even more of a kick, you can sprinkle a bit of crushed red pepper into the maple syrup before brushing onto bacon, sprinkle with nuts and bake.
This recipe was published on: