Candy Bacon Recipe
How to make sugar and spiced coated candy bacon strips recipe to make 16 tasty treats
This candy bacon recipe is from Winter Cocktails by Maria Del Mar Sacasa and is reproduced with kind permission. She describes them as smoky, crunchy, fatty bacon strips and suggests enjoying them as a snack or as a garnish to her pineapple and bourbon based Golden Hog drink.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
16 strips of thick cut bacon
32g of dark sugar
1 teaspoon of each of ground cinnamon and ground ginger
Half a teaspoon of freshly ground black pepper
Quarter of a teaspoon of ground cumin and Aleppo pepper (crushed red pepper)
Place two oven racks in the upper middle and lower middle parts of a preheated oven at 200C. Line two rimmed baking trays with foil and then place eight strips of bacon onto each one.
In a small bowl mix together the brown sugar, cinnamon, ginger, black pepper, cumin and Aleppo pepper. Rub this sugar mixture over both sides of the meat and arrange on the trays.
Bake ensuring you turn them once halfway through the cooking time. They should turn golden and crisp and take about 16 to 18 minutes.
Transfer the candy bacon to a cooling rack so that they can reach room temperature.
They can also be made the day before and stored in the fridge in an airtight container once seasoned. Then simply warm them on a baking tray at 175C for around 5 minutes or until they crisp.
Read more of Maria's recipes in our alcoholic cocktails page.
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