Thursday, January 23, 2014


ziplock bag
baking sheets

cooling rack


heavy-bottomed pot

parchment paper or silicon baking mat

Candied Bacon

1/2 lb. thick sliced bacon

1/2 cup dark brown sugar

1/4 cup pure maple syrup

2 tablespoons molasses

1/2 teaspoon black pepper


3/4 cup granulated sugar

2 tablespoons water

1/2 cup chopped pecans

1/2 teaspoon kosher salt

1 tablespoons butter, at room temperature

1 1/4 cup chopped candied bacon (from above)

1 teaspoon flaked sea salt

Candied Bacon: In a large zip-top bag combine bacon, dark brown sugar, molasses maple syrup and pepper. Coat the bacon with all the ingredients by squeezing the bag, working all the ingredients together. Chill for 24 hours. On a foil lined baking sheet lay bacon flat and bake at 375° for 25-30 minutes, until bacon is brown and crisp. Transfer pan to a wire rack and allow to cool. Once cooled chop bacon. Line another baking sheet with a nonstick line and set aside.

Praline: For praline combine granulated sugar and 2 Tbsp water. Cook over medium heat for 3-4 minutes until sugar is dissolved. Add in chopped pecans and kosher salt. Stir continuously for 4-5 minutes (Mixture will be boiling) until it becomes a deep amber color. Stirring prevents the pecans from burning. Remove from heat and immediately stir in butter and chopped bacon. Once bacon it coated completely with caramel mixture spread evenly onto your lined pan and sprinkle with flaked sea salt. Allow to cool and break into pieces. 

bacon recipe courtesy of: Shelly Jaronsky, Cookies and Cups; on Chasing Delicious, April 29, 2013

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