Walnut Glazed Bacon Recipes

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WALNUT GLAZED BACON



Walnut Glazed Bacon image

Once you taste this bacon, you may never want to go back to the plain kind. It's just right for anyone who loves the salty and sweet flavor combination. -Heather Cardeiro, King of Prussia, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 12 bacon strips.

Number Of Ingredients 4

1/2 cup finely chopped walnuts
1/4 cup dark brown sugar
1 teaspoon all-purpose flour
12 thick-sliced bacon strips

Steps:

  • In a small bowl, combine the walnuts, brown sugar and flour. Place bacon on a greased broiler pan; sprinkle with walnut mixture. Bake at 350° until golden brown, 25-30 minutes.

Nutrition Facts : Calories 110 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.

MAPLE GLAZED WALNUTS



Maple Glazed Walnuts image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield Six 1/3 cup servings

Number Of Ingredients 3

2 cups walnut halves
1/3 cup maple syrup
1/8 teaspoon salt

Steps:

  • Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

APPLE CIDER GLAZED DOUGHNUTS WITH BACON AND TOASTED WALNUTS



Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts image

Provided by Anne Burrell

Time 30m

Yield 6 doughnuts

Number Of Ingredients 17

2 cups walnuts
4 slices cooked bacon, chopped finely
1 cup apple cider
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/2 stick cinnamon
1/2 lemon
2 cups confectioners' sugar
6 homemade or prepared plain doughnuts, such as Bobby Flay's Plain Doughnuts, recipe follows
1 cup whole milk
2 tablespoons sugar
1 teaspoon salt
One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
2 tablespoons vegetable oil, plus more for oiling and frying
1 teaspoon grated lemon zest
2 large eggs, lightly beaten
3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring

Steps:

  • For the topping: Preheat the oven to 325 degrees F.
  • Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
  • For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
  • Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
  • To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
  • Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
  • While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
  • Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
  • Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
  • While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.

SUGAR GLAZED WALNUTS



Sugar Glazed Walnuts image

These walnuts are wonderful when put on a green salad. That is if you don't let your family taste them...they might not make it to the salad. Wonderful!

Provided by Sharon Sisson

Categories     Appetizers and Snacks     Nuts and Seeds

Time 10m

Yield 8

Number Of Ingredients 3

2 cups walnut halves
¾ cup white sugar
¼ cup water

Steps:

  • Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 22.9 g, Fat 19.6 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 0.6 mg, Sugar 19.5 g

EASY GLAZED BACON



Easy Glazed Bacon image

Brown sugar, mustard and wine make bacon a little more special in this recipe. It's easy to prepare while working on the rest of the meal. -Judith Dobson, Burlington, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 4

1 pound sliced bacon
1 cup packed brown sugar
1/4 cup white wine or unsweetened apple juice
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

Nutrition Facts : Calories 221 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.

GLAZED BACON



Glazed Bacon image

Betty Groff, the home cook turned proprietor of Groff's Farm Restaurant, once said that there were only two authentic American cuisines: Pennsylvania Dutch and Creole. Her brown-sugar-glazed bacon represents the former, and she occasionally served it as an hors d'oeuvre at her restaurant, which she started in her family's 1756 Pennsylvania Dutch farmhouse in Mount Joy in the late 1950s. The restaurant became a place of pilgrimage for food lovers, among them Craig Claiborne, who wrote an article about it in The New York Times in 1965. This recipe, which Ms. Groff said "will amaze every guest," serves six, but she noted that you can easily scale it up to serve 30, or possibly more.

Provided by Florence Fabricant

Categories     breakfast, brunch, easy, lunch, appetizer

Time 40m

Yield 6 appetizer servings

Number Of Ingredients 4

1/2 pound thick-cut bacon slices (about 6 slices)
1/2 cup light brown sugar
1 tablespoon Dijon mustard
2 tablespoons red wine

Steps:

  • Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
  • Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
  • Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 223 milligrams, Sugar 12 grams, TransFat 0 grams

BACON-WRAPPED CRANBERRY WALNUT PORK



Bacon-Wrapped Cranberry Walnut Pork image

This amazing roast pork recipe is more than festive enough for the fanciest of holiday menus, but it's also fast and easy enough for any old weeknight. Just keep that last part to yourself, so as not to ruin the mystique. Beyond being able to adapt this to your tastes, another advantage is that we can prep it ahead of time, and just pop it into the oven when we're ready to rock, and by "rock," I mean impress our guests.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h15m

Yield 4

Number Of Ingredients 15

1 (1 pound) pork tenderloin, trimmed
kosher salt and freshly ground black pepper to taste
2 teaspoons Dijon mustard
1 teaspoon minced fresh rosemary, or more to taste
1 teaspoon finely sliced fresh sage leaves, or more to taste
1 tablespoon bread crumbs, or as needed
¼ cup chopped toasted walnuts, or to taste
¼ cup chopped dried cranberries, or to taste
1 pinch cayenne pepper, or to taste
4 thinly sliced bacon, or as needed
⅔ cup white wine
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons cold butter
kosher salt and freshly ground black pepper to taste

Steps:

  • Place tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through. Spread open the 2 sides like a book.
  • Sandwich butterflied tenderloin between 2 pieces of plastic wrap. Flatten using a meat pounder to 1/4-inch thickness. Season generously with salt and pepper. Spread 2 teaspoons Dijon thinly over tenderloin. Sprinkle rosemary and sage on top; distribute evenly using a spoon. Dust the surface with bread crumbs. Sprinkle with walnuts and cranberries.
  • Fold the ends in about 1 inch. Roll tenderloin up from the long side as tightly and neatly as possible, forming a tube. Wrap in plastic and refrigerate about 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Unwrap tenderloin and transfer to the prepared baking sheet. Lightly season with kosher salt, black pepper, and cayenne. Wrap tenderloin in a single layer of bacon, tucking the ends underneath.
  • Roast in the center of the preheated oven until the bacon is browned and an instant-read thermometer inserted into the center of the tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.
  • While tenderloin roasts, combine white wine, balsamic vinegar, and Dijon in a pan over medium heat. Cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Turn off heat and swirl in butter, salt, and pepper, about 30 seconds.
  • Remove tenderloin from the oven and let rest for 5 minutes. Slice at a slight angle and serve with sauce.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 11.9 g, Cholesterol 74.3 mg, Fat 16.9 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6.2 g, Sodium 628.5 mg, Sugar 6.7 g

MAPLE-GLAZED BACON



Maple-Glazed Bacon image

Add a sweet note to savory bacon with a glaze of pure maple syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

8 slices bacon
2 tablespoons pure maple syrup

Steps:

  • Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

Nutrition Facts : Calories 95 g, Fat 5 g, Protein 4 g

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