Food Network’s magazine issue for March is about you guessed it, bacon! I was so excited to see that I just had to get a copy of it and let me tell you something, I have never got a magazine before where I wanted to make pretty much every recipe in it until now. I will be buying a lot of bacon in the near future.
This recipe came from Ina Garten and I am a huge fan of hers. When I went to the Bacon and Beer Festival in Grand Forks there was a recipe for candied bacon and this recipe reminded me of it. It was a little bit sweet and spicy at the same time and I really liked it. I’ve been trying to find a recipe like it and I’m happy to have come across it. This recipe has nuts on top of it which I thought was a little different.
If you like bacon, rush to the store and get the latest copy of Food Network’s magazine, you will love it!Print
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon (such as Nodine’s)
- 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.)