Bacon Caramel Topping Recipes

CARAMELIZED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
• Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
• Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
• While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

BACON, BANANA & CARAMEL TOPPING

Steps:

• Cook bacon in microwave as directed on package. Chop or crumble into 1/2-inch pieces; set aside.
• Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir 2 min. or until sugar is dissolved. Add vanilla, bananas and bacon; cook and stir 2 to 3 min. or until heated through.

CARAMELIZED BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
• Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

BACON CARAMEL TOPPING

Steps:

• In a skillet,cook bacon until crunchy, about 6 minutes. Pour off excess grease from pan. Add the sugar to the skillet with the bacon, stir to dissolve. Deglaze pan with bourbon;add cream. Combine all in pan and heat and keep warm. Great on French toast.

BACON CARAMELS

Steps:

• Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.