Maple Bacon Latte Recipe By Tasty

MAPLE BACON LATTE

Steps:

• Place a skillet over medium heat and add the bacon.
• Cook the bacon until just starting to crisp. Pour the bacon grease into a heatproof container and reserve for another use.
• Return the bacon to the pan. Turn the heat to medium-low.
• Add the maple syrup to the pan with the bacon and cook for 2-3 minutes. You may need to reduce the heat to prevent the syrup from coming to a hard boil. A tiny simmer is okay, but you don't want it to get too thick.
• After 2-3 minutes, pour the maple syrup into a heatproof container or mason jar. Set aside. Allow the bacon to cook another 2-3 minutes until candied. Place on a greased rack to drain. Maple glazed bacon will stick to paper towels.
• At this point, you can refrigerate your bacon maple syrup for up to a week to make your lattes on demand. The bacon is best enjoyed immediately.
• To make your latte, prepare your espresso using your preferred method. Heat the milk.
• Pour 2/3 cup of the warmed milk into a mug and top with a shot of espresso.
• Add your desired amount of bacon maple syrup (1-2 tablespoons was plenty for us), garnish with bacon (if available), and enjoy!

MAPLE-LACQUERED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
• Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.

MAPLE BACON LATTE RECIPE BY TASTY

Steps:

• Make the maple bacon syrup: Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
• Arrange the bacon in a single layer on the prepared baking sheet. Bake for 15-17 minutes, until crispy. Transfer the bacon to a cutting board, blot with a paper towel to absorb any excess grease, and roughly chop.
• Transfer the bacon to a small saucepan, along with the maple syrup. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes, or until thickened slightly. Remove the pot from the heat and let the syrup sit for 15-20 minutes. (The longer it sits, the more bacon flavor the syrup will have.) Strain the syrup into an airtight container, reserving the candied bacon bits. The syrup will keep in the refrigerator for up to 2 days.
• Make the maple bacon latte: Working in batches if needed, add the milk to a milk frother and set to the steam setting. Steam until hot. (Alternatively, warm the milk on the stove in a small saucepan over medium-low heat, stirring occasionally, until beginning to steam. Using a handheld immersion blender, blend on low speed until frothy.)
• In a coffee mug, stir together the espresso and 2 tablespoons of maple bacon syrup. Pour in steamed milk until the mug is ¾ full, then top with foam. Garnish with some of the candied bacon bits and a sprinkle of ground cinnamon. Serve immediately.
• Enjoy!

MAPLE-ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

MAPLE BACON MASHED POTATOES RECIPE BY TASTY

Steps:

• Cook the bacon in a small nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Transfer the bacon to a paper towel-lined plate with tongs to drain, reserving the bacon grease.
• Chop the bacon strips into pieces, then transfer to a small bowl and toss with ½ tablespoon of maple syrup. Set aside.
• Add the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes and return to the pot.
• Add the milk, heavy cream, butter, and reserved bacon grease to a small saucepan and cook over medium-low heat until the butter melts.
• Mash the potatoes with a potato masher or ricer. Pour in the warm milk mixture and stir until smooth. Add the remaining tablespoon of maple syrup and remaining 1½ teaspoons of salt and stir to combine. Add more milk or heavy cream if the potatoes are too stiff.
• Transfer the potatoes to a large serving bowl, top with the maple-coated bacon, and serve.
• Enjoy!

MAPLE BACON PECAN BRITTLE

Steps:

• Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon. Cook until bacon mixture turns light brown, 1 to 3 minutes. Remove from heat and stir baking soda into bacon mixture. Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.

MAPLE BACON BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Add sour cream, eggs, yolks, vanilla and yeast mixture; stir to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Do not let rise. Divide in half. Roll out into two 12-in. squares; cover., In a small bowl, combine melted butter, maple syrup and flavoring. Spread over each square to within 1/2 in. of edges. Sprinkle with brown sugar, bacon and raisins. Roll up each square jelly-roll style; pinch seams to seal., Place on a parchment-lined rimmed baking sheet. Cover and let rise until nearly doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 35-40 minutes. Remove from pan to a wire rack to cool.

MAPLE BACON FRENCH TOAST BAKE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight., Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

BAREFOOT CONTESSA'S MAPLE- ROASTED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack.
• Bake for 15 to 20 minutes, until the bacon begins to brown.
• Remove the pan carefully from the oven; there will be hot grease in the pan!
• Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown.
• Transfer the bacon to a plate lined with paper towels and serve warm.