CANDIED BACON
This is a really easy breakfast item because you can put it in the oven, set the timer and forget about it while you make everything else and pull it out just before sitting down so it's piping hot.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F.
- Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
- Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!
CANDIED BACON TOFFEE RECIPE - (4.7/5)
Provided by SeattleTallPoppy
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. For the bacon: On a foil-lined sheet pan, lay out your bacon strips. Coat the top with brown sugar. Bake in the oven for 12-14 minutes, flipping over half way through the baking time. Allow the bacon to cool until warm, then cut (with scissors) into 1/4-1/2" pieces. Reserve in a separate bowl. (The ends may be a bit crispy. Keep those for yourself...and enjoy while you pull the other ingredients together.) Hint: It's key to work with the bacon while it's still warm. If you wait too long, it has a tendency to stick to the foil. TOFFEE: Prepare your mise en place: in a medium bowl, combine sugars, espresso powder, cinnamon, and salt. In a small bowl or measuring cup, combine water and molasses. Butter a sheet pan or line with a Silpat. Melt butter in a heavy 2 ½-quart saucepan over low heat. Add sugars, espresso powder, cinnamon, salt, water, and molasses; stir until sugar dissolves. Attach a clip-on candy thermometer to side of pan. Increase heat to medium; cook until thermometer registers 290 degrees (and no less!), stirring slowly but constantly and scraping bottom of pan with a silicone spatula, about 20 minutes. (You're on the homestretch when the molten toffee starts to become clear. If you're impatient like me...it will seem like this step takes forever. Stick with it....you're developing that lusty toffee flavor here.) Once you arrive at 290 degrees, remove your pan from the heat, and quickly stir in the candied bacon. Immediately pour the mixture onto your prepared sheet pan; do not scrape the saucepan. Spread toffee to ¼-inch thickness. Use two forks to separate and distribute any bacon that clumps together. And finally, dust the top of the toffee with a light sprinkle of Kosher salt. Stick the sheet pan in the refrigerator for about an hour (until the toffee is firm.) Break the toffee into pieces and store in an airtight container. Sharing is optional.
HOW TO MAKE CANDIED BACON
Making candied bacon is one of those a-ha moments-why didn't I ever do this before? The magic happens in the oven and only takes half an hour. Eat it as is, crumble it over salad, or use it to garnish a Bloody Mary. We don't need to tell you what to do with bacon, right?
Provided by Nick Evans
Categories Breakfast Brunch Snack How To Make-ahead Quick and Easy
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Store the bacon: Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. I don't think candied bacon is worth freezing, although if you made a huge batch you absolutely could. You could just want to make sure to freeze the strips individually so they didn't stick together.
CANDIED BACON
Provided by Food Network Kitchen
Time 45m
Yield 1 pound (about 16 slices)
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
- Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
- Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.
CANDIED BACON
This makes a great party snack.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
- Place bacon slices on cooling rack set over a baking sheet.
- Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
- Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.
Nutrition Facts : Calories 187 calories, Carbohydrate 13.9 g, Cholesterol 27.3 mg, Fat 10.4 g, Protein 9.2 g, SaturatedFat 3.4 g, Sodium 576.9 mg, Sugar 12.9 g
CANDIED BACON
This sugary candy-coated bacon is always a crowd pleaser and is surprisingly easy to make. I like to use sorghum, a grass much like sugar cane, which came to the Americas via Africa during the slave trade. The juice is extracted from the crushed plant and then boiled down into a syrup. I love the rich flavor of it, but feel free to use maple syrup or molasses instead if you like.
Provided by Kardea Brown
Categories side-dish
Time 40m
Yield 12 slices
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with nonstick cooking spray.
- Arrange the bacon slices on the wire rack in a single layer. Brush the bacon slices with half the sorghum. Sprinkle with half the brown sugar and half the pepper, pressing to adhere to the sorghum. Turn the bacon over and repeat the process with the remaining sorghum, brown sugar and pepper. Bake until the fat renders, 20 to 25 minutes.
- Let stand 5 minutes. (The bacon will crisp as it stands.)
BACON TOFFEE
This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar is magical," was her reply.
Provided by Claudia Fleming
Categories quick
Time 15m
Yield About 3 cups
Number Of Ingredients 6
Steps:
- In a heavy medium saucepan, combine cream, sugar, vanilla and salt. Bring to a boil, reduce to a low simmer, and allow to cook for 3 to 5 minutes being careful not to let it get too hot and bubble over.
- Remove from heat and whisk in butter followed by bacon fat; stir until thoroughly combined. Serve sauce warm. Can be stored in an airtight container in the refrigerator up to 10 days.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 19 grams, Protein 1 gram, SaturatedFat 11 grams, Sodium 148 milligrams, Sugar 28 grams, TransFat 0 grams
BACON TOFFEE
From the foodie blog Off The Bone.... Ever since I visited the restaurant Animal in L.A. I have been obsessed with bacon desserts... their Chocolate Bacon Crunch Bar is possibly the best dessert I've ever put in my mouth.... and in Googling the recipe (unsuccessfully) I found this and immediately had to save it here!! Their description: "The novelty value of the concept gets the first piece in people's mouths, but the balance and complexity keep you eating. It's got salt and sweetness, smoke and caramel, and this intriguing combination of crisp and chewy - try finding this sort of bacon chewiness in another dessert."
Provided by Raquel Grinnell
Categories Candy
Time 30m
Yield 1 lb. toffee, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Line a baking tray with a silpat, or oil it very well.
- Crisp bacon in a skillet or under a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small, because you want them to have personality in your mouth. Use a smoky bacon, ideally lightly cured.
- Place in a heavy saucepan, in this order: 1/4 cup water, 1 stick butter, a large pinch of salt, and 1 cup sugar.
- Over medium-high heat, cook till the mixture reaches 285F, stirring often. In practice, this means that you cook it until it's a good toffee color, about the same color as the old tan m&ms. I'm not kidding about the stirring, though.
- Pull it off heat, mix in the bacon bits, and pour onto the baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
- Using a hammer or the handle of a large knife, break the toffee into shards. This is best accomplished by whacking it through a folded paper towel.
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