Maple Candied Bacon and Whiskey
My best friends favorite food is bacon, mine most certainly is Not. Over the years we have had many laughs about how opposite our tastes are on pretty much everything, yet were so well knit together. Bacon is just one of a bazillion examples. This maple candied bacon recipe is for her.
During a recent phone conversation of course we were talking about my blog. She mentioned how her caterer makes an incredible bacon jam that she puts on burgers etc. I was like yeah yeah sounds wonderful but I took the hint and told her I was going to surprise her with a novel bacon recipe. Here it is.
You can add a mountain of bacon (her serving) or three pieces (my serving). I really enjoyed how this turned out, that you can make it ahead and its simple to put together.
1/2 lb bacon
1/3 c pecans
1/3 c brown sugar
1/3 cup maple syrup
1 tbsp cinnamon
1 cup dulce de leche
3 tbsp whiskey
Using three bowls, place the bacon in the first bowl, the pecans and brown sugar in the second bowl and the maple syrup and cinnamon in the third bowl.
Mix the cinnamon and maple syrup together. Add 1 tbsp of the syrup to the pecan mixture and blend into a thick paste. Pour the remainder over the bacon. Let marinate for a couple of hours.
Turn the oven on to 350 F. Line a baking sheet with aluminum foil.
Place the bacon on a rack and bake for 25 min. Turn and continue cooking until crispy. Remove from oven and tear into small pieces.
In the meantime, line a second pan with aluminum foil and rub with butter. Place the nuts in a shallow layer and bake until bubbly and toasted. Remove from oven and break into tiny pieces.
Place the dulce de leche in a small pot, warm over low heat and add the whiskey. Let it warm until it melts and thins, about five minutes.
This recipe will keep for a few days. To serve scoop the ice cream into small bowls and either add the toppings yourself, or let the guests choose how much of the toppings they prefer. The bacon adds a sweet salty flavour, makes it interesting but really does not come across as a meaty flavour.
I hope you find this as amazing as Herman did.