Try this Caramelized Bacon recipe, or contribute your own.
- Carbohydrate 13.7805743737222 g
- Cholesterol 0 mg
- Fat 3.94228359946489 g
- Fiber 0.590619252331736 g
- Protein 0.541396635049223 g
- Saturated Fat 0.341286577206947 g
- Serving Size 1 1 Serving (43g)
- Sodium 245.343300771669 mg
- Sugar 13.1899551213905 g
- Trans Fat 0.185481980924722 g
- Calories 88 calories
Step-by-step
- Preheat oven to 375.
- Line cookie sheet with aluminum foil and place wire rack on top.
- Combine brown sugar and pecans in food processor and pulse until pecans are ground.
- Add salt, black pepper, and cayenne. Pulse a few times.
- Add maple syrup and pulse until mixed and paste forms.
- Cut bacon slices in half crosswise and place pieces on the rack without touching.
- Get a cup of hot water for dipping the spoon.
- With the back of a spoon or your fingers, spread pecan mixture on each piece of bacon. Cover each piece but don't spread too thickly. Dip spoon in water if difficult to spread.
- Bake 30-40 minutes, until topping is very brown but not burnt. Bacon must be very brown to get crisp as it cools.
- While hot, remove bacon to plate lined with paper towels and allow to cool.
- Serve at room temperature.
Equipment Essentials for Sugar-Coated Meat
Working in a compact kitchen with limited sheet pans requires careful tool selection, specifically a sturdy wire cooling rack set inside an aluminum-lined cookie sheet to elevate the meat and catch dripping grease. Without this elevated airflow, the rendered fat pools underneath the strips and prevents the sugar from setting properly into a crisp crust. A standard food processor handles the pecan and brown sugar paste efficiently, though pulsing in short intervals keeps the nuts from turning into butter.
Baking Mechanics and Temperature Control
Achieving the correct texture relies entirely on pushing the bake time to thirty or forty minutes at 375 degrees Fahrenheit until the exterior is deeply darkened without scorching. Removing the strips promptly while they remain hot is crucial because the sugar matrix hardens significantly upon cooling, yielding the characteristic snap. Historically, sweet-and-savory cured pork combinations gained popularity in American home baking as a way to stretch expensive pantry nuts with affordable breakfast staples.
