Sunday morning bacon is pretty much a given at our house. I’d been seeing candied bacon recipes for the past couple years, and finally got a chance to make some for a New Year’s Day gathering. Often served whole as a breakfast option, I went another route and served pieces as an appetizer. This salty sweet bacon was sublime. As usual, we had WAY too much food at our gathering, but this candied bacon disappeared in a flash.
Welcome to Day #4 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Lots of great prizes will be up for grabs so you do not want to miss one single day. Follow #AppetizerWeek on Twitter to keep up to date with all our amazing recipes and giveaways!
The original directions suggested a 20 minute cooking time. I placed the bacon on a rack over a foil lined pan. I topped the bacon with a second foil wrapped pan. This provided additional weight to prevent the bacon from curling. Unfortunately, my pans are pretty heavy duty and the bacon was barely cooked at the 20 minute mark…and hadn’t made much more progress at the 40 minute mark. So you’ll just have to play this by ear. As the clock was ticking for departure time to our gathering, I turned on the broiler, removed the top pan and broiled a couple minutes on each side…watching it like a hawk. You’ll just want to make sure your bacon is crisp enough to stand alone. I have to admit that I had visions of the fire department showing up again for a grease fire…but I put on the exhaust fan and my scrupulously clean oven didn’t fail me with a cloud of smoke. Here is the photo and commentary my oldest put on facebook after I roasted a beef tenderloin on Christmas Day. Isn’t he charming?
- Bacon Jalapeño Poppers by Cravings of a Lunatic
- Cheesy Melt by Kiss My Smoke
- Turkey Meatballs with Blackberry Sauce by Frugal Antics of a Harried Homemaker
- BBQ Flavored Popcorn by Hezzi-D’s Books and Cooks
- Loaded Sweet Potato Waffle Fries by Food Done Light
- Bacon Wrapped Smokies with Brown Sugar by What’s Cooking, Love?
- Almond Crusted Baked Eggplant by Je suis alimentageuse
- Crab Rangoon Dip by Rants From My Crazy Kitchen
- Mini Chicken Tacos by Clarks Condensed
- Cured Ham & Olive Tortilla Pinwheels by From Gate to Plate
- Mustard and Gruyere Batons by Karen’s Kitchen Stories
- Spiced Nuts by My Catholic Kitchen
- Crispy Cheese Twists by Life Off the Clock
- Baked Sriracha Bites by Organized Island
- Mini Pita Pizzas by Home Cooking Memories
- Slow Cooker Salsa Pulled Chicken Sliders by Cupcakes & Kale Chips
- Green Hummus by Mom’s Test Kitchen
- Baked Mozzarella Sticks by Try Anything Once Culinary
- Low Sodium Cauliflower-Potato Bites by Cookerati
- Pickled Pepper and Pepperoni Puff Pastry Pizza/Pinwheels by Farm Fresh Feasts
- Sriracha Chicken Pockets by Lemons for Lulu
- Candied Bacon by That Skinny Chick Can Bake
- Baby Asparagus Wrapped in Prosciutto by Food Lust People Love
- Crispy Baked Green Bean Fries by Dizzy Busy and Hungry
- Smoked Salmon Dip by Wonky Wonderful
- Low Carb Monster Fingers by Yours and Mine are Ours
- 12 slices bacon, about 1/4-inch thick
- Finely ground black pepper
- 1/3 cup light brown sugar
- Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a rimmed baking sheet with foil and arrange the bacon in a single layer on top (if you have a rack, you may want to use it). Sprinkle any sugar left in the bowl over the bacon. Top with with a second baking sheet of the same size which has also been wrapped in foil.
- Bake for 20 minutes. Check to see if bacon is crispy, and if not, and cook for 10 to 15 more minutes and check again. If your pans are heavy duty or if you use a rack, you may need additional baking time. Let rest a few minutes, break into pieces if desired and serve warm.
Our sponsor today is Savorx. They are providing a Spiceologist Block. Knife block meets spice rack in this beautiful European Beech block filled with 22 glass vials of fresh spices. Beautify your kitchen in one easy step! Not only is it gorgeous it will help you be creative in the kitchen by keeping your most used spices close at hand. You can follow Savorx on Facebook.
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#AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***