Monday, November 24, 2014

Peppered Candied Bacon




The Mr. and I recently took an anniversary trip through some lovely New England states.

While traveling, we stayed in some fabulous bed and breakfast inns.

We haven't done that a lot, as we have had about a 50/50 experience with B&B's!

But taking a risk, we went for it!

Each inn was great and I'd return to each of them if given the opportunity.

That's a good endorsement, huh?

Each breakfast we were served had at least one recipe that I requested!

OK -- sometimes 2!

One place we stayed, the inn owner served this bacon.

She announced, on more than one occasion, that each guest would be limited to 2 pieces,

as, "I am full with guests and this is all the bacon I had."

Which, after tasting the bacon, I was able to translate to this:

"This bacon is amazing and there is no way I could ever cook enough to satisfy the guests."

So there!

That's the truth!

Since being home, the Mr. and I have made this several times for our cherubs.

They love it too!

We will make as much as we can and the keep it in the refrigerator and just warm up on those busy school mornings.

With Thanksgiving here, and perhaps you are having extra guests, this would be amazing!

When the inn-keeper gave me this recipe, there were absolutely no measurements.

That's how I'll give it to you . . . just trust your instincts!

After tasting your first piece, if you want to make adjustments next time, do it!

That gives you an excuse to make this again!

Peppered Candied Bacon

1 pound thick sliced bacon (perhaps what is sold from the deli at your favorite store)
brown sugar
fresh cracked black pepper

Preheat oven to 400 degrees.

On a rimmed cookie sheet, lined with foil, place a cookie cooling rack.

Place the bacon, as close together as possible, on the cookie rack.  The cookie rack keeps the bacon from cooking in the grease.  Also, on the cookie rack, the bacon will cook flat . . . no curling!

Yeah for no curled bacon!

With the bacon on the rack, liberally sprinkle brown sugar on each piece, covering as much as you can.



I'm not sure how many pieces of bacon will be in your pound, depend on how thick it is sliced.  However, you can probably safely assume that you'll use 1/4-1/3 cup of brown sugar.

Also, the amount of brown sugar used is to your preference; the more sugar, the sweeter the bacon.

Repeat this process with the cracked pepper, but you really want to use a less-heavy hand, as the pepper will add spice to the bacon.  Perhaps you'll use 1-2 TBSP of cracked pepper.

Place in the preheated oven and bake for 20-25 minutes or until completely done . . .but not burnt!

Remove from rack and serve warm.

Store leftovers in the refrigerator.

 . . .as if!


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