Tuesday, March 18, 2014

Carmelized Bacon

Let me preface this whole post by saying I do NOT like Ina Garten I think she is a pathetic excuse for a human and I feel that Food Network should let her go because her scandal was, according to me, much worse than anything Paula Deen ever did.  Can you tell that I love Paula Deen (we have talked with her a few times and she is a wonderful loving person)?  I also feel that Ina kind of comes off snobbish to me, I feel like she thinks she knows better than everyone around her... just my opinion.  Anyway if you would like to read about the scandal that I mentioned here is a link  You can also google it for yourselves this is just a brief overview there are a few that go into much more depth on the story.

So like I said before I find her to be "slightly" snobbish and most of the ingredients she cooks with are not things that the everyday cook just keeps on hand, however this recipe was simple and used things from my pantry.  My husband liked it, the kids were less than thrilled, and I don't do pork, so I guess you can try it and see what you think.  I did eat a bite of the crust and thought it was delicious.  :-)

Caramelized Bacon

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

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.)

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