Le Week-end Petit Plaisir: No. 13

Mar 29, 2014

bacona

If you are looking for a twist on an appetizer that will leave your guests or yourself insisting on one more piece, regardless of ruining their appetite for dinner, you will want to try this week’s Petit Plaisir recipe.

Ina Garten does it again by sharing a very simple, yet undeniably delicious recipe that is sure to please nearly anyone. After all, bacon and sugar – a deadly, yet scrumptious combination.

For the cook, this recipe will take little time and enable you to mingle with your guests, and for your guests, well, it’s a delightful change of appetizer offerings.

Caramelized Bacon
adapted from Barefoot Contessa Foolproof: Recipes You Can Trust

Ingredients:

  • 1/2 cup light brown sugar
  • 1/2 cup pecans
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • 1/2 pound thick cut bacon

Directions:

  1. Preheat oven to 375 degrees. In food processor, combine sugar, nuts, salt, pepper and cayenne until finely ground. Add maple syrup (choose top quality maple syrup as it will enhance the flavor) and pulse until moistened.
  2. Use either a wire baking rack or what I used was a cooling rack placed on a jelly roll pan lined with parchment paper. Whichever method you use, you want to elevate the bacon so to prevent the bacon from getting soggy and increase the crispiness.
  3. Cut bacon in half and spread evenly with sugar mixture. Bake 25 to 30 minutes and let cool to room temperature before serving.


2 thoughts on “Le Week-end Petit Plaisir: No. 13

  1. Candied bacon is amazing! Served it at an engagement party last year along with deviled eggs – – “Bacon & Eggs”. It was a huge hit. Not something I made up … my catering friend Jonathan had servers butler a tray of bacon and eggs during the cocktail hour of his daughter’s wedding. The guests loved it!

    I enjoy your blog!

    Best,

    Elaine
    http://www.OMGlifestyle.com

Leave a Reply

Your email address will not be published. Required fields are marked *