Candied Bacon

June 16, 2012

Candied Bacon

This post is just what it said.

About candied bacon.

It is sooo good. And surprisingly simple to make.

Here is what you need:

bacon – your choice of flavor. I prefer a smoked bacon.
Dijon mustard
Maple syrup -You can use any maple syrup for this, but they will give you different textures. A “buttery” maple syrup (like Mrs Butterworth and those varieties) will give you a delicious but sticky finish. Pure maple syrup, the Grade A kind from Vermont, will taste delectable and be much kinder to the crystallizing process, reducing sticky fingers.

Lay out your bacon on a cookie cooling rack, on top of a cookie sheet pan. This lets the air get under the bacon too. If you don’t prefer your bacon with a little crunch, then you can put it directly on the cookie sheet pan.

I use a fork to dab Dijon mustard all over each slice.

Forks just seem to work better than spoons.

The left side has been smeared, and the right side is still waiting.

Then drizzle your maple syrup over the top. No fork needed for this step, the syrup will kind of even itself out.

Put it in a preheated oven at 350 degrees Fahrenheit.

I like my bacon quite a bit crunchy, so I let it bake for about 22 minutes. If you like your bacon a little less done, you can cook it for less time. At about 15 minutes the glaze is set and your home smells fantastic.

Take the bacon out of the oven. Resist the craving to eat it immediately! It is infinitely better if you let it sit for about 5 or 6 minutes to cool just a bit.

So good. Its a crunchy texture, sweet with just a hint of tang from the mustard. I had to beat Hubby off for a few minutes so I could get this picture.