Caramelized Bacon

make 15 to 20 hors d’oeuvres

This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF. I’ve taken this as an appetizer to several Holiday parties, as well as to football tailgates for Bloody Marys.

  • ½ cup light brown sugar, lightly packed
  • ½ cup chopped or whole pecans
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • tsp ground cayenne pepper
  • 2 TBL pure maple syrup
  • ½ pound thick-sliced applewood-smoked bacon, such as Nodine’s
  • Preheat oven to 375 degrees
  • Line a sheet pan with aluminum foil (for easy cleaning) and place a wire 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 backing 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 under baked, the bacon won’t crisp as it cools
  • While it’s hot, transfer bacon to a plate lined with paper towels and set aside to cool
  • Serve at room temperature
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