yields 60 pieces
1 pound of thick cut bacon
1½ cups of peanut sauce
1 can of coconut milk
1 teaspoon of sugar, to taste
Prepare the pan(s): Wrap a sheet pan with aluminum foil. Take a cooling rack that fits just inside the sheet pan and spray it with cooking spray and place on top of the sheet pan, or cookie sheet with sides. This is the ideal and easiest way to make this with the least mess and clean up. Especially if you’re making multiple batches. If you don’t have the cooling racks, at least wrap the sheet pan in foil. Note: You cannot make this on a flat cookie sheet.
Prepare the peanut sauce: Empty one can of coconut milk into a saucepan and add ½ cup of the peanut sauce and the sugar. Stir over medium high heat for about 15-20 minutes until sauce starts to boil and thicken. The sauce can burn easily, especially on the bottom, so keep a careful eye on it. It will thicken more upon cooling. It should be the consistency of a thick cream sauce.
Preheat oven to 375°F. Place 1 cup of the peanut sauce in shallow dish. Add strips of Bacon to dish and press mix against bacon and turn to coat completely on both sides. Transfer bacon strips to prepared pan. Bake bacon until cooked about 20-25 minutes. Keep an eye on it to make sure the coating doesn’t burn, it can happen very quickly. I will usually rotate the pan at least once to make sure everything cooks evenly. Transfer to separate rack and cool. Can be prepared 4 hours ahead. Cut cooked bacon into 2” pieces and thread onto skewers. Serve on tray with warmed peanut sauce.
bacon recipe courtesy of: Chef Amy Jurist, "Entertaining with Bacon!" demo, Surfas Los Angeles, 8777 West Washington Boulevard, Culver City, California 90232, October 11, 2009