This candied bacon recipe started with a conversation with Lloyd’s “Uncle Al” Dombeck.The conversation began with a description of Al’s new maple syrup, and ended with a lot of whiskey talk.The whiskey talk ended up at a story about my favorite cocktail, a Old Fashioned made with maple syrup and candided bacon.Al delivered the maple syrup the next morning for a Blueberry Pancake Breakfast, but I was already trying to figure out how to use his maple syrup for candied bacon and an Old Fashioned.What follows is Part One.Part two will be Lloyd’s Batch Old Fashioned, a fantastic cocktail featuring maple syrup and candied bacon.
- 1/4 Cup Lloyd's Batch Maple Syrup (sub 100% maple syrup)
- 1/4 Cup brown sugar
- 2 Tbl Sp Sriracha Sauce
- 1 Tbl Sp Cracked Black Pepper
Preheat Oven to 350°
Combine ingredients into a bowl and mix.
Line a baking sheet with tinfoil and place cooling rack on tinfoil. Arrange bacon on rack to maximize space.
Bake bacon for 10 minutes. Flip bacon and bake for an additional 5 minutes.
Brush bacon on both sides with Lloyd’s mixture. Bake bacon for 5 minutes. Repeat until mixture is gone.
Bacon will become darker and stickier with every coat of glaze. Once the mixture is gone you’ll want to continue baking for an additional 5-15 minutes, flipping it once to allow excess glaze to drip off.
Allow bacon to cool for five minutes. Carefully remove the bacon off the cooling rack and transfer to a separate cooling area. Allow to cool for an additional 5-20 minutes. Serve immediately or foil and refrigerate for later. Can be stored for up to 2 weeks. Can be microwaved for a short time to return gloss to bacon.
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