bacon. better.

January 8, 2015/

I honestly didn’t think it was possible to improve on this bacon dish.

Till now.

I was hosting a casual brunch on the last day of holiday break and wanted as much of a “do-ahead” as possible.

So I made these rolls (which are prepped completely the night before and popped in the oven that morning):

And this fruit salad (my winter brunch staple; SO delicious and also made the night before):

I knew I wanted to make some bacon too, because – well – bacon. But I wanted something a little different. A quick search led me to the lovely blog The Clever Carrot, and THIS:

Oh my.

First of all, talk about easy – I had the whole thing ready and in the oven in under 10 minutes. But what I really loved was that you serve the bacon at room temp – meaning you can make the strips early on and pop them in a pretty container well before your guests arrive.

And while I’ll always love my old recipe – well, I think this one might be even better? Try it yourself and let me know what you think!

Candied Maple Bacon
from The Clever Carrot

1 lb. thick-cut sliced bacon (see Note, below)
2 T. maple syrup
1/4 c. brown sugar
2 t. Dijon mustard
1/2 t. coarse salt
1/4 t. cayenne pepper

Pre-heat oven to 350; cover a baking sheet with aluminum foil and top with a wire rack.

Whisk all ingredients (except bacon) in a large bowl. Add bacon slices and toss gently to coat. Lay slices on the wire rack.

Bake for 20-30 minutes. The bacon should be dark (but not burnt) and look crisp.

Remove from oven and let cool for 5 minutes. Using a thin spatula, loosen the bacon and flip over – let cool completely.

Serve at room temperature.

Note: If using regular packaged bacon, you’ll have more slices in a pound than with the thick-cut. Simply double the ingredients and use 2 baking sheets.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2015/01/08/bacon-better/