Caramelized Bacon.

I’m going to open restaurant that serves only bacon dishes.  I shall be rich.


Until then, I shall gain a following of loyal customer base of bacon lovers single-handedly with this dish:

Caramelized Bacon

Adapted from Barefoot Contessa Foolproof

1.  Line a large baking sheet with aluminum foil.  While bacon grease is a wonderful thing, what isn’t wonderful is spending  days trying to scrub it off of this pan once it has cooled and hardened.  Aluminum foil= easy clean up.  You can thank me later.


2.  Place a rack on the lined baking sheet.


This recipe has grand total of seven ingredients.  In recipes such as this, you want to make each one count.  Treat yo’ self and your guests (if you care to share) to a “good” bacon.  This is my current favorite:


“Good” bacon or bust!


Thicker-cut is ideal.


3.  Cut each piece of bacon in half crosswise.


4.  Depending on the width of your bacon, you can also give it another cut lengthwise.  While the bacon will shrink in the oven while it bakes, you want it to be on the smaller size to make the bacon as poppable as possible.  This is sophisticated finger food, after all.



5.  Place the bacon strips on the rack, leaving at least 1/2 inch between each one (in order to avoid making one big bacon candy bar…mmmmm…bacon candy bar…)


The line-up.


6.  Place 3/4 cup light brown sugar and 3/4 cup on chopped pecans into the bowl of a food processor.


7.  Process until finely chopped.

IMG_76628.  Add 3 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, and a generous 1/8 teaspoon cayenne pepper.  Process just until combined.

9.  Add 3 tablespoons of maple syrup (preferably Grade B).

IMG_766810.  Pulse until the mixture comes together and resembles a moist graham cracker crust pre-bake.


11.  Sprinkle the bacon slices with the brown sugar mixture, using up the entire mixture.


12.  Press down slightly on each slice to ensure that the mixture adheres.



13.  Bake in a preheated 375 degree Fahrenheit oven for 25-30 minutes, until the bacon is dark brown (but not burnt).


14.  Using tongs, transfer the bacon from the rack to a paper towel-lined plate to cool completely (this step is essential to ensuring that the bacon is crispy not soggy.)


While caramelized is clearly not the most photogenic of foods, it’s salty-sweet-spicy-crunchy-chewy personality makes up for what it lacks in looks.


Bring this to your next dinner party or brunch and be prepared to make at least 4 friends.


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