Bourbon – Candied Bacon

I love bacon!  I don’t think I could ever be a vegetarian because I love bacon too much.  Or maybe I could be a vegetarian that eats bacon.  Is that such a thing?  Would it be a baconatarian?  I think there’s something about those crispy little strips that is just addicting.  I’ve tried plain bacon, candied bacon, bacon jerky, chocolate covered bacon.  I think I love it all.  Except I wasn’t too fond of the bacon jerky.

Marie came to visit over the holidays and she made me some delicious candied bacon!  She used a recipe from Alex Guarnaschelli (how wouldn’t it be good?) – http://www.foodnetwork.com/recipes/candied-bacon-recipe/index.html#!  I liked it so much, I decided to make it again and play with the flavors.

I used to live in Kentucky.  Which means, I like bourbon.  I mean, if you live in Kentucky, you have to like bourbon.  So I decided to mix bacon and bourbon.  I came up with bourbon-candied bacon.  I used more of my bourbon-vanilla sugar that I got from a nifty little website: http://bourbonbarrelfoods.com/

I don’t even remember how I discovered these guys.  But they make all their products in bourbon barrels that were used to age bourbon.  The result is something that tastes of bourbon but isn’t overly strong.

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So I started by dipping my bacon in bourbon.  Any type will do.  I didn’t leave it in for very long, and the result didn’t taste too strongly like bourbon.  I bet you could soak the bacon overnight to get a stronger bourbon flavor if you like.

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Then I laid the bourbon soaked bacon on a sheet tray lined with aluminum foil and sprinkled with black pepper.

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Then I sprinkled with my bourbon-vanilla sugar.  You could also use brown sugar (which is what the original recipe calls for).

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Then I covered with another sheet of aluminum foil and another (smaller) sheet tray.

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Bake at 325 degrees for 20 minutes and check bacon.  Then bake for another 7-10 minutes.  The results look like this:

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Deluxe!

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Recipe:

4-8 strips bacon
about 1/2 cup of bourbon (any brand)
black pepper
bourbon-vanilla sugar (or brown sugar)

Preheat oven to 325 degrees.  Soak bacon in bourbon (you could do this overnight).  Lay bacon on an aluminum foil covered sheet tray.  Sprinkle with black pepper.  Cover with bourbon-vanilla sugar (or brown sugar).  Place another sheet of aluminum foil on top and then a smaller sheet tray.  Bake at 325 degrees for 20 minutes and then check bacon.   Bake for another 7-10 minutes.  Remove from oven, let cool slightly and enjoy!

Hope you try this – the possibilities of candied bacon are endless!

xoxo,

Caroline