CARAMELIZED BACON
A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch.
Provided by MU§E
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
- Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 27.3 g, Cholesterol 16.4 mg, Fat 6.2 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 351.9 mg, Sugar 26.7 g
BACON CARAMEL
Don't make this without understanding that it may be more addictive than crack.
Provided by Amy Turner
Categories Desserts Candy Recipes
Time 1h42m
Yield 20
Number Of Ingredients 5
Steps:
- Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
- Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
- Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 11.7 g, Cholesterol 22.6 mg, Fat 23.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 9.3 g, Sodium 37.6 mg, Sugar 11.1 g
BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 24 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
- Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
- Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
- While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
- Serve the scuffins with the caramel clotted cream.
CAP'N CRUNCH CHICKEN FINGERS AND RED CHILE BACON CARAMEL DIPPING SAUCE
Steps:
- To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water.
- To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl.
- Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and chile flakes.
- Preheat the oil to 350 degrees F.
- Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red chile bacon caramel sauce.
BACON CARAMELS
"Where would we be without salt?" - James Beard I casually sprinkled the thick-cut Hempler's bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature I stirred in a handful of the bacon then reserved the rest to get sprinkled on top. The caramel set beautifully. Some were cut and served as is while a select few were covered in tempered dark chocolate. All of them were devoured. from Not Without Salt Don't knock it til you try it....
Provided by College Girl
Categories Candy
Time 3h10m
Yield 8-13 caramels, 8-13 serving(s)
Number Of Ingredients 7
Steps:
- Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.
Nutrition Facts : Calories 543.5, Fat 32.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 288.9, Carbohydrate 63.1, Sugar 42, Protein 3.4
BACON, BANANA & CARAMEL TOPPING
Bacon and bananas do a smoky and sweet dance in this yummy dessert topping. Try it on ice cream, waffles or anywhere caramel is welcome.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook bacon in microwave as directed on package. Chop or crumble into 1/2-inch pieces; set aside.
- Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir 2 min. or until sugar is dissolved. Add vanilla, bananas and bacon; cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BACON BOURBON CARAMEL POPCORN
Make and share this Bacon Bourbon Caramel Popcorn recipe from Food.com.
Provided by gailanng
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 250º.
- Melt 1 cup of butter over medium heat. Mix in brown sugar, corn syrup and sea salt and then stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda and bourbon. Once fully incorporated, stir in the bacon.
- Divide the popcorn into two very lightly greased roasting pans and coat with the caramel. Mix well and then put the popcorn into the preheated oven for about 45 minutes to an hour, mixing every 10-15 minutes so the kernels of popped corn is coated in bourbon bacon coating.
- Once done, pour onto either parchment paper or wax paper to cool and break into pieces.
- Refrigerate.
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