Candied Bacon (made in a pan in just 20 minutes!)
Recipe video below. Candied bacon is the ultimate treat - and I know you will love the way I make it. Instead of baking it, I cook it in a pan so the bacon curls up and becomes wonderfully crispy with lots of nooks and crannies to hold the glaze. There is no better way to make candied bacon!
Ingredients
- 1 lb bacon, not thick cut - notes
- ¼ cup bourbon, optional - see notes
- ¼ cup maple syrup
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon black pepper
Instructions
- Cut the bacon in half so you have short strips.1 lb bacon
- Preheat a dry pan over medium heat. Separate the bacon strips and add them to the pan. Cook the bacon, stirring occasionally, until it is almost crispy.
- Remove the bacon from the pan and place it on paper towels to drain the fat. Discard (or save!) the fat in the pan.
- Add the bourbon to the pan and bring it to a rapid boil until it reduces by half. Add the maple syrup and cayenne and bring it to a boil.¼ cup bourbon, ¼ cup maple syrup, ¼ teaspoon cayenne pepper
- Add the cooked bacon to the pan, using tongs to toss it with the syrup. Let it cook, stirring constantly, until the pan is dry.
- Place the candied bacon on parchment paper and sprinkle with black pepper. Let it cool before eating it.½ teaspoon black pepper
Notes
Bacon: I prefer regular-cut bacon (as opposed to thick-cut) as I like the texture better in this recipe.
Bourbon: If you don't consume alcohol, simply omit the bourbon.
Serving: 1 = 1/6th of the recipe, Calories: 375kcal, Carbohydrates: 10g, Protein: 10g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 502mg, Potassium: 184mg, Fiber: 0.1g, Sugar: 8g, Vitamin A: 64IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 0.4mg