Caramelized bacon is crispy, candied bacon made with a pecan, brown sugar, and maple syrup paste—it's the first thing to go at parties!
Author: Lucy Brewer
½cuplight brown sugar, packed
1teaspoonfreshly ground black pepper
¼teaspoonground cayenne pepper
2tablespoonspure maple syrup
½poundthick-sliced applewood-smoked bacon
Preheat oven to 375. Line baking sheet with aluminum foil and place wire rack on top.
Combine brown sugar and pecans in food processor and pulse until pecans are ground. Add salt, black pepper, and cayenne. Pulse a few times.
Add maple syrup and pulse until mixed and paste forms.
Cut bacon slices in half crosswise and place pieces on the rack without touching.
Get a cup of hot water for dipping the spoon.
With the back of a spoon or your fingers, spread pecan mixture on each piece of bacon. Cover each piece but don't spread too thickly. Dip spoon in water if difficult to spread.
Bake 30-40 minutes, until topping is very brown but not burnt. Bacon must be very brown to get crisp as it cools.
While hot, remove bacon to plate lined with paper towels and allow to cool.
Serve at room temperature.
I usually quadruple this recipe since we have a large gathering. The bacon can be prepared and baked early in the day.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.