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
CARAMELIZED BACON
Caramelized bacon is crispy, candied bacon made with a pecan, brown sugar, and maple syrup paste-it's the first thing to go at parties!
Provided by Lucy Brewer
Categories Appetizers
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Line baking sheet with aluminum foil and place wire rack on top.
- Combine brown sugar and pecans in food processor and pulse until pecans are ground. Add salt, black pepper, and cayenne. Pulse a few times.
- Add maple syrup and pulse until mixed and paste forms.
- Cut bacon slices in half crosswise and place pieces on the rack without touching.
- Get a cup of hot water for dipping the spoon.
- With the back of a spoon or your fingers, spread pecan mixture on each piece of bacon. Cover each piece but don't spread too thickly. Dip spoon in water if difficult to spread.
- Bake 30-40 minutes, until topping is very brown but not burnt. Bacon must be very brown to get crisp as it cools.
- While hot, remove bacon to plate lined with paper towels and allow to cool.
- Serve at room temperature.
Nutrition Facts : ServingSize 12 servings, Calories 154 kcal, Carbohydrate 12 g, Protein 2 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 515 mg, Sugar 11 g
CARAMELIZED BACON TWISTS
A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. -Jane Paschke, University Park, Florida
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMELIZED BACON
Need a new breakfast idea? Try bacon baked with a coating of brown sugar and cinnamon! You can make this the night before and reheat it in the microwave on High for 30 to 45 seconds. Recipe by Land O'Lakes.
Provided by Lorac
Categories Breakfast
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 450°F.
- Spray top of broiler pan lightly with no stick cooking spray; line bottom of pan with aluminum foil.
- Combine brown sugar and cinnamon in small bowl.
- Coat bacon slices with brown sugar mixture.
- Place coated bacon onto prepared pan.
- Bake for 12 to 15 minutes or until well-browned.
- Immediately remove bacon; place onto serving plate.
CARAMELIZED ONION AND BACON GALETTE
Crunch into this rustic tart featuring savory onion, fresh thyme, crispy bacon, and crumbled chèvre as you dream of summering in a weathered French farmhouse. Wait, are we the only ones who do that?
Provided by Betty Crocker Kitchens
Categories Dinner
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
- Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
- In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
- Using fork, poke holes in dough
- Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
- Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.
Nutrition Facts : ServingSize 1 Serving
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- Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking 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 baking 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 underbaked, the bacon won’t crisp as it cools.
- While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
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