Bacon is good. Bourbon is good. But together?…..
These sweet and salty, scrumptious treats are great for a Saturday breakfast, or an addition to your grilled monster-burger creation. Perhaps you want to be a little more exploratory and decided to crisp it up real well as a garnish for your famous Bloody Mary. And we all know of-course they are fantastic simply eaten alone!
Not a big fan of bourbon? Try rum. I’ve even used Apple Cider Whiskey. Or you can always make it virgin without the liquor marinade, but if you prefer it that way, I strongly suggest Grenadine Candied Bacon.
These could probably be made on a grill just as well for a fantastic BBQ side dish!
Bourbon Candied Bacon
By:semiserious chefs
Serves:2-4
Ingredients:
- 8 slices of thick-cut bacon, plain or peppered
- 1/3 cup bourbon, or more as needed
- 1/4 cup packed brown sugar
Directions:
- Marinade the bacon with the bourbon in a bowl for 2 hours. Add enough bourbon to sufficiently cover the bacon, and/or turn the pieces a few times throughout for even marinading.
- Place a piece of parchment or foil in a baking sheet with a drying wrack over-top. Lay the marinaded bacon on the wrack with all the pieces tightly touching.
- Break the sugar apart in a bowl and sprinkle half of it evenly over the bacon.
- Bake in the pre-heated oven at 400 degrees for 15 minutes.
- Remove from oven, smooth the sugar over each piece with the back of a spoon, and let stand for a few minutes (2-5).
- Flip each piece and line up again closely touching on the roasting wrack. Sprinkle remaining sugar over, and back for an additional 15-18 minutes. You can decided if you want your bacon to be a little chewy or completely crispy.
- Do one final smoothing with the spoon, let cool to the touch, and serve. You can let your guests get their fingers sticky (it’s fantastic finger-licking) or serve with bamboo skewers for ‘bacon-on-a-stick.’
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