Monday, February 22, 2010

Candied Bacon

I am not always in the mood for a mixture of salty and sweet together but I really wanted to try a candied bacon. Sweet to the tooth yet crunchy with that pork bite.

Brown sugar and pure maple syrup is used to sweeten up the bacon. Brush both sides of the bacon with syrup and sprinkle both sides with brown sugar as well.


Bake for 18-20 minutes or until crispy at an oven temperature of 420 degrees. Do not overcook the sugars as they will burn and turn black and basically create the bacon unedible. Cook it just right and you will receive a finger-sucking sweet sheet of bacon.


The brown sugar and maple syrup cooks right into the bacon and coats it like a nice glaze. Behind the sweet notes is the crunchy pork flavor. A winning combination for bacon lovers. Though I did not make pancakes, the candied bacon would make an excellent topping. Once again, bacon proves to be the ulimate powerhouse in taste and can be matched with most anything, edible of course.

2 comments:

  1. That is some good stuff! Savory and sweet at the same time.

    ReplyDelete