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.
From my home to yours, enjoy!