Finger Food Friday: Creole Candied Bacon


Praline Bacon

Creole Candied Bacon

I’m sharing another sweet, well savory-sweet, finger food recipe with you all today since we’re in full holiday mode and I’m sure plenty of you are either hosting parties or searching for creative edibles to gift to your friends and neighbors. This over-the-top bacon will meet both of those needs and many more–new brunch or Christmas breakfast item, creative Bloody Mary add-in, food therapy (or for some it may be bacon therapy), new Santa snack or all of the above. It’s just that good.

When it comes to bacon, the first accompanying beverage that comes to my mind is bourbon. Bacon and bourbon make everything right, don’t they? At least for most of us Southerners. And did you know that there are craft beers that are bourbon barrel aged? Yes siree! They are quite delicious too, I might add. So seek out one in your neck of the woods. A bottle I can personally vouch for is the Kentucky Bourbon Barrel Ale. It’s smooth and robust with subtle hints of vanilla and oak. A unique sipping experience you should try at least once.

Until next time …

Creole Candied Bacon Recipe

Print Recipe

Print Recipe

1 pound thick cut bacon
3/4 cup light brown sugar
3/4 cup chopped pecans
2 teaspoons Creole seasoning
3 tablespoons Steen’s Cane Syrup (or pure maple syrup)

Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil. Place a baking rack on top. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. In a medium bowl, combine the sugar, pecans and Creole seasoning. Stir in the cane syrup (mixture will be thick and sticky). With your fingers, spread even amounts of the brown sugar mixture on each slice of bacon. Bake until topping is browned but not burnt and bacon is cooked crisp, about 30-35 minutes. Carefully transfer bacon to a stack of paper towels and let cool completely before serving. Makes about 12 appetizer servings.

Genêt

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