mariadnoca
Moderator
Candied Bacon Lollipops
• 2 1/2 pounds slab bacon
• 1 1/4 cups dark brown sugar
Equipment:
• Silicone baking mat (optional but recommended)
• 20 to 25 wooden skewers
• Large decorative glass jar or other container for serving
1. Preheat oven to 400° F.
2. Using a very sharp knife, remove and discard any skin on the bacon, taking care not to remove fat or meat.
3. Cut the bacon into 1-inch cubes, bearing in mind that pieces should be large enough to skewer, but small enough to be consumed in a single bite.
4. Combine the bacon and sugar in a large bowl and toss gently to coat the surface of the bacon with the sugar (there will be excess sugar).
5. If using a silicone baking mat, place it on a baking sheet, then distribute the bacon pieces and excess sugar evenly on the mat. Otherwise, distribute the bacon pieces directly on the baking sheet. The brown sugar will melt in with the bacon fat that breaks down.
6. Place the baking sheet in the oven and check after 10 minutes. The bacon should be cooking, and the sugar melted and caramelizing with the bacon fat. If it looks too spread out, or like it is burning at the edges, use a spatula to move the bacon pieces and excess sugar to the middle of the pan. Cook until done, about 3 to 6 minutes more.
7. Remove from the oven and let cool five minutes before serving. This is very important: Hot sugar will burn your guests' mouths. Thread the bacon pieces onto the skewers, arrange in the jar, and serve. Serves 10 to 15 as a canapé.
http://oneasskitchen.blogspot.com/2011/12/wine-spectator-loves-my-candied-bacon.html
http://www.winespectator.com/contentimage/wso/Articles/2011/FS_Bacon122311_225.jpg
• 2 1/2 pounds slab bacon
• 1 1/4 cups dark brown sugar
Equipment:
• Silicone baking mat (optional but recommended)
• 20 to 25 wooden skewers
• Large decorative glass jar or other container for serving
1. Preheat oven to 400° F.
2. Using a very sharp knife, remove and discard any skin on the bacon, taking care not to remove fat or meat.
3. Cut the bacon into 1-inch cubes, bearing in mind that pieces should be large enough to skewer, but small enough to be consumed in a single bite.
4. Combine the bacon and sugar in a large bowl and toss gently to coat the surface of the bacon with the sugar (there will be excess sugar).
5. If using a silicone baking mat, place it on a baking sheet, then distribute the bacon pieces and excess sugar evenly on the mat. Otherwise, distribute the bacon pieces directly on the baking sheet. The brown sugar will melt in with the bacon fat that breaks down.
6. Place the baking sheet in the oven and check after 10 minutes. The bacon should be cooking, and the sugar melted and caramelizing with the bacon fat. If it looks too spread out, or like it is burning at the edges, use a spatula to move the bacon pieces and excess sugar to the middle of the pan. Cook until done, about 3 to 6 minutes more.
7. Remove from the oven and let cool five minutes before serving. This is very important: Hot sugar will burn your guests' mouths. Thread the bacon pieces onto the skewers, arrange in the jar, and serve. Serves 10 to 15 as a canapé.
http://oneasskitchen.blogspot.com/2011/12/wine-spectator-loves-my-candied-bacon.html
http://www.winespectator.com/contentimage/wso/Articles/2011/FS_Bacon122311_225.jpg