Caramelized Bacon

last bacon

If anyone knows my husband, they know his love of bacon. Seriously, it may be bordering on an obsession! However, I guess I can’t completely blame him because I may be encouraging it slightly. Last year for Christmas I got him a cookbook dedicated to bacon and this year I got him a bacon press that he could use for his wonderful BLTs. You should have seen his excitement when he realized I was going to be making this new caramelized bacon recipe…he started washing his bacon press immediately! Much to his disappointment, with this recipe, the bacon is cooked in the oven. Let me tell you, the caramelized bacon was pretty addicting. Not only did my husband of course love it, but many of my family members kept going back for more. This recipe will definitely be one that is requested over and over again. I’m sorry Dear, but the bacon press will have to wait for another day. 🙂

1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teas kosher salt
1 teas freshly ground black pepper
1/8 teas ground cayenne pepper
2 Tbsp pure maple syrup
1/4 lb thick-sliced applewood-smoked bacon

bacon #1

Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground.

bacon #2

bacon #3

Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

bacon 3

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching.

bacon #4

With a small spoon, evenly spread the pecan mixture on top of each pice of bacon, using all of the mixture.

bacon 5

Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon will not crisp as it cools.

bacon 7

While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

last bacon

Enjoy 🙂

Recipe adapted from: Barefoot Contessa Foolproof


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