Whether you pair it with eggs or waffles or enjoy it on its own, sweet and spicy bacon is a simple yet delicious way to elevate any meal. Crumble it up and add it to salads or even top deviled eggs with it, too! You’ll love taking salty bacon, sprinkling it with some brown sugar, and adding some spicy Ranch dressing mix for an unexpected kick.

So, why settle for plain old bacon when you can spice things up with this irresistible treat?

Why Sweet and Spicy Bacon is a Delicious Twist on a Classic

I’m never going to turn down good ol’ simple bacon if you offer it to me. But it’s fun to mix it up once in a while. Eat it alone, use it crumbled over salads, and just imagine how great your next BLT (bacon, lettuce, and tomato sandwich) will be with THIS kind of bacon on it!!! Don’t tell anyone, just make it for them and watch their eyes light up after that first bite!

Ingredients for Sweet and Spicy Ranch Bacon

You can make this simple recipe with just a few easy ingredients:

• 1 pound of bacon (regular or thick-cut bacon)
• 1/3 cup packed light brown sugar
• 2 tablespoons (1 1-ounce packet) of ranch dressing mix
• 1/4 teaspoon cayenne pepper

Now, you can add some other things in there if you want to (we’ll get to some ideas later), but the beauty of this recipe is its simplicity!

How to make Sweet and Spicy Bacon

Making this easy ranch bacon at home is easy!

1. Line two baking sheets with aluminum foil and then place a piece of parchment paper on top of each.
   • You might also try placing a wire rack on the sheet pan to help the bacon cook evenly.
2. Place bacon slices onto prepared sheets in a single layer.
3. Alternate sprinkling the bacon with brown sugar and dressing mix.
4. Place the prepared baking sheet into a cold oven and set the temperature to 400 degrees F.
5. Bake for 8 minutes, rotate pans, and bake an additional 12-17 minutes (or longer for thick cut bacon slices).
   • The total time depends on how you like your bacon. If you prefer chewy bacon, pull it out sooner. I love crispy bacon, so I let it cook longer.
6. Be sure to check at the total 10-minute mark as oven temps. vary and you do not want the bacon strips to burn.
7. Remove the bacon from the oven. Let it cool for a few minutes, then move to a cooling rack or plate lined with paper towels before serving. 

Variations on Sweet and Spicy Bacon Recipes

There are many variations of sweet and spicy bacon recipes that you can try. Some people like to add honey or maple syrup to their sweet and spicy bacon mixture for an even sweeter flavor.

Others like to use different types of spices, like black pepper, chili powder, or cayenne, to add an extra spicy flavor. You can also experiment with different spices and seasonings to create your own unique flavor profile.

Can I make sweet and spicy bacon in the microwave?

While it is possible to make regular bacon in the microwave, I don’t recommend it for making sweet and spicy bacon. The microwave won’t allow the bacon to crisp up properly and may result in a soggy texture.

Can I use turkey bacon?

Yes, you can make spicy brown sugar bacon with turkey bacon. However, keep in mind that turkey bacon has a different texture and flavor than traditional pork bacon, so the end result may be slightly different.

Can I make this bacon recipe ahead of time?

Yes, you can make this easy recipe ahead of time. Let the bacon cool to room temperature, then store it in the refrigerator in an airtight container for up to a week. To reheat, simply place the bacon in the oven or microwave until it is heated through.

This is how you should store any leftovers, as well. We never have bacon leftovers in our house, though!

Bacon, Bacon, and More Bacon

• Try my Pecan Candied Bacon recipe.
• Another fun twist is this Cajun Candied Bacon.
• Bacon is the perfect ingredient for Bacon Pancakes, Bacon Caramel Apple Crisp, or Bacon and Tortellini Zuppa Toscana!

Check out these bacon recipes from my blogging friends too!

• Oven Baked Candied Whiskey Bacon from The Cookie Rookie
• Maple Candied Bacon from Closet Cooking
• Chocolate Covered Bacon from Raining Hot Coupons
• Elvis Bacon Bites from Bread, Booze, Bacon
• Maple and Coffee-Glazed Bacon from The Worktop

Sweet and spicy bacon is a delicious twist on a classic breakfast food that is sure to satisfy your cravings. Whether you enjoy it on its own or pair it with other breakfast foods like eggs and waffles, sweet and spicy bacon is a great addition to any meal. So go ahead and indulge in this irresistible treat – your taste buds will thank you!

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Sweet and Spicy Ranch Bacon

Add excitement to breakfast or brunch with Sweet and Spicy Bacon! This mouthwatering twist on a classic breakfast staple is a flavor party in your mouth with the perfect blend of sweetness and heat.

Course Breakfast

Cuisine American

Keyword Sweet and Spicy Bacon

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 564kcal

Author Lynne Feifer

Ingredients

• 1 lb. bacon
• ⅓ cup packed light brown sugar
• 2 tablespoons ranch dressing mix 1 1-ounce packet contains 3 tablespoons, so feel free to use the whole package if you'd like.
• ¼ teaspoon cayenne pepper use more or less according to taste

Instructions

• Line two baking sheets with tinfoil and then place a piece of parchment on top of each.
• Place bacon onto prepared sheets in a single layer.
• In a small bowl, whisk together the ranch seasoning mix and cayenne pepper.
• Alternately sprinkle bacon with the brown sugar and seasoning mix.
• Place sheets into cold oven and set temperature to 400 degrees F.
• Bake for 8 minutes, rotate pans and bake until bacon has reached desired doneness, about an additional 12-17 minutes (or longer for thicker slices).
• Be sure to check at the 10 minute mark to gauge how much longer it may need to be baked as oven temperatures vary. Continue to check every few minutes until desired doneness. watch carefully towards the end because it can go from perfect to burnt very quickly.

Nutrition

Serving: 1serving | Calories: 564kcal | Carbohydrates: 24g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1318mg | Potassium: 251mg | Fiber: 0.04g | Sugar: 18g | Vitamin A: 94IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

This post was originally published on December 30, 2016. It has been updated in format and with pictures on April 10, 2024.

The post Sweet and Spicy Bacon appeared first on 365 Days of Baking.

I have to say that I LOVE bacon. Up until now, I didn’t make it often because I am forever burning myself with grease that splatters ALL over the kitchen. Baking Bacon? Well, that changes the game for this girl. 

Can you bake bacon in the oven? 

Like most of us, I was taught how to cook slices of bacon in a skillet or pan on the stove. It’s the only way I’d EVER seen it cooked, so I didn’t question it.

I’m here to share the good news that you CAN bake bacon in the oven! This Baked Bacon Recipe makes perfectly crispy bacon each and every time, all without the grease burns and guesswork.

It’s a dream come true for bacon lovers like me. Not only can you make perfect bacon without the mess, but you can also make bigger batches of it at once. More bacon = happier people around my breakfast table. 

Can I tell you how incredibly easy baking bacon is? Plus, clean-up is easy because the tin foil contains the grease, preventing a messy baking sheet! But if you are one to save bacon grease, you can easily pour it in to a container, too.

Oh, but the absolute BEST reason to stick the bacon in the oven is that it comes out exactly how I like it, crisp and delicious. I’m a crisp bacon gal, but two of my three children like their baked bacon this way. If you don’t like it super crispy but still want it delicious and flavorful, lessen the baking time by a couple of minutes.

Whether you make it ultra-crispy or slightly underdone, this oven-baked method works every time, and it will go perfectly with this easy Overnight Egg Casserole!

Instructions for Baking Bacon

First, Use a rimmed baking sheet so there isn’t any grease runoff into your oven. Believe me, no one wants grease spills in the oven.

Next, line the rimmed baking sheet with heavy-duty aluminum foil and then place a sheet of parchment paper down on top of the foil. This makes cleanup a breeze. 

Place your bacon into the pan so that it is in a single layer and the pieces don’t overlap. They will stick together even if they touch, but they are harder to split apart if they are on top of each other.

At what temperature should I cook bacon? 

There is NO NEED to preheat the oven. Trust me on this! I’ve done it both ways, and starting with a cold oven gives you much better results.

After baking bacon in the oven, I’m convinced this is the best way to cook my favorite breakfast meat. It preserves flavor and texture far better than the microwave, of course, but starting from a cold oven also resulted in bacon that was evenly cooked across the pan.

As directed in the recipe, I placed the sheet pan into the oven with 8 bacon strips and then turned it up to 400° F. I baked it for 10 minutes and then checked on it as directed.

How long should I cook bacon in the oven at 400°?

Remember, no need to preheat the oven!
Start checking your bacon at the 10-minute mark. I checked every few minutes after that until it looked perfectly crispy. There were no underdone chewy pieces and nothing burnt, just the way I like it.

I took it out and placed the pan on a wire rack to cool. I couldn’t wait, so I ate the top three pieces. It just smelled SO good!

Plan on 15-20 minutes depending on your oven temperature, the thickness of your bacon, and your preferred level of crispiness.

Does this work with Thick Cut Bacon?

You can cook any bacon in the oven! Thick bacon will need a little more time in the oven, though, so plan accordingly.

More Tips for the Best Oven Baked Bacon

• Starting with a cold oven yielded better results by far. 
• This bacon cooks perfectly and is fantastic served hot out of the oven. You might be like me and cannot resist immediately snacking on a few pieces!
• When the bacon is done, you can remove excess grease by pressing the bacon between paper towels. Or, transfer the bacon pieces to a paper towel-lined plate.
• Store any leftover bacon at room temperature in an airtight container for up to 2-3 days.
• Don’t throw out that bacon fat! Save it in a jar and let the extra grease cool to use in frying or to add extra flavor to your favorite dishes!
• It’s divine all on its own or served up with all your breakfast favorites. My mouth is watering, thinking of a few strips of this bacon alongside a stack of Banana Peanut Butter Chip Pancakes or French Toast.

Bacon Recipes

This easy-baked bacon is delicious in all its simplicity. My kids and I would be happy to eat a whole plateful of it for breakfast all on its own, honestly. 

After discovering how to bake bacon, I got so excited that I couldn’t help but create a few spins on it. My Sweet and Spicy Ranch Bacon, Pecan Sugared Bacon , and Cajun Sugared Bacon have a little extra sweetness and zest that I can’t get enough of.

Bacon is a crucial ingredient in many of my go-to recipes all year long, especially in autumn. A bowl of One Pot Bacon and Tortellini Zuppa Toscana warms body and soul on a chilly fall evening.

Add it to a side dish like these Bacon Green Beans, and watch the kids eat ALL their veggies!

A batch of baked bacon is also mouthwatering when crumbled on top of a cup of Creamy Tomato Basil Soup. Add a handful of shredded cheese, and you have a lunch I could eat just about every day from now until spring. 

When it comes to desserts, Bacon Caramel Apple Crisp is a game changer. Savory, salty bacon tastes amazingly good paired with the buttery sweet caramel.

Still can’t get enough ideas for using bacon?

These Maple Bacon Brussels Sprouts have your name on them, my friend. Don’t tell me you’re not a fan of Brussels Sprouts until AFTER you’ve tried them cooked with delicious maple and smoky bacon. Incredible. 

We also really enjoy Bacon Sage Wrapped Chicken and the ever-popular Buttermilk, Bacon, and Cheese Muffins. 

Bacon.

Just the way you want it. No splatters. Easy cleanup. And a happier you.
No more wondering about baking bacon or even if bacon can be baked at all. 
You’re welcome.

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Baking Bacon – How To Bake Bacon in the Oven

Can you really make bacon in the oven? Yes, you can! I will show you how to bake bacon in the oven with very little effort. When you make oven-baked bacon, there are no more splattering grease burns, the clean-up is super easy, AND it's the best way to make sure each piece comes out perfectly every time.

Course Breakfast

Cuisine American

Keyword How to bake bacon in the oven

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 473kcal

Author Lynne Feifer

Ingredients

• 1 lb. bacon

Instructions

• Prepare a rimmed baking sheet by lining it with a sheet of heavy-duty tinfoil and then place a piece of parchment on top of that. 
• Place the bacon on the prepared baking sheet in a single layer, making sure to not overlap them.
• Place the baking sheet into the oven and turn oven to 400 degrees F.
• Bake for 12 – 17 minutes, being sure to check at the 10-minute mark to see how it’s doing. I checked every 3 minutes after that until it was golden and then removed it from the oven. The bacon can go from being perfectly done to burnt in a very short time, so it’s important to keep your eye on it after that 10-minute mark to make sure it’d done to your desired doneness.
• Remove bacon from the oven and place on a plate lined with paper towels before serving.

Video

Notes

Of course, since oven temperatures vary, your cook time may differ. Keep a close eye on it after it’s been in the oven after 10 minutes to ensure it doesn’t burn.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 1g | Protein: 14g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 751mg | Potassium: 225mg | Vitamin A: 42IU | Calcium: 6mg | Iron: 0.5mg

This post was originally published in October 2014. It has been update in format and with photos 8/17/18 and on 3/31/23.

The post How to Bake Bacon in the Oven appeared first on 365 Days of Baking.

This One Pot Bacon and Tortellini Zuppa Toscana is seriously a cornucopia of great farm ingredients.

I am proud to be partnering with Farmland in association with American Farmland Trust to bring you this sponsored One Pot Bacon and Tortellini Zuppa Toscana. I have been compensated but as always all opinions are 100% my own.

This soup is made in just ONE POT! No separate cooking of the bacon or boiling of the tortellini.
It’s a delicious and hearty meal with just a little cleanup that I’m really excited to share with you.

Believe it or not, there are only two soup recipes here on the blog. That’s why I was inspired to create another one after my recent visit to Steadfast Farm – A Micro Farm Tour.

This Creamy Tomato Basil Soup and this Avgolemono Soup are both absolutely delicious, but this Bacon and Tortellini Zuppa Toscana tops them both. It’s just so good, especially because of the bacon!

Farmland created their Pure Farmland product line knowing that people want healthy options when it comes to feeding their families. With no hidden ingredients, these pure pork products were created with the consumer’s well-being in mind. They are all natural and raised on American farms without antibiotics.

SAVE THIS ONE POT BACON AND TORTELLINI ZUPPA TOSCANA RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’ve been following me for a while you know that I have an affinity for farmers and ranchers. I am humbled by all that they do, not only for consumers but for their crops, livestock, their families and their communities.
Their work ethic is nothing short of amazing and very admirable.

American Farmland Trust is very aware of the impact farmers and ranchers have on so many facets of life. This organization was created in 1980 in an effort to promote voluntary conservation practices to preserve America’s farm and ranchland, soil, and water supplies.

Did you know that American farms and ranchland are being lost to development at the rate of 3 acres every minute?

That to me is just mind-blowing.
And very heartbreaking.

Think about this…
Every single meal we eat contains ingredients grown on a farm.
Farms and ranches sustain us, so we need to do what we can to make them sustainable.

That is why from now until December 31, 2019, Farmland has pledged to protect one square foot of American farmland for every specially-marked Pure Farmland item purchased, up to $140,000.

Farmland wants to help continue American Farmland Trust’s mission to promote sound farming practices, protect America’s farm and ranchland and enable farmers to continue working on their land.

There are ways that you can help, too!
You can purchase specially-marked packages of Pure Farmland Bacon to make this One Pot Bacon and Tortellini Zuppa Toscana as well as other Pure Farmland items to make your meals. Each purchase will assist Farmland with their donation.

Visit American Farmland Trust to learn more about their organization. You’ll see what they’ve been able to do to help so many around the nation, how they’re continuing their mission, and how you can be a part of it.

Visit your local farms and farmer’s markets. Learn more about what they do and join their Community Supported Agriculture (CSA). Members of a CSA pay a fee which provides the farmer capital to run the farm. In turn, each member is given a portion of the harvest. Everyone wins!

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Tips for making your One Pot Bacon and Tortellini Zuppa Toscana –

• Use Pure Farmland Bacon – with no added preservatives, ingredients, MSG, or added hormones, this all natural bacon is an ingredient that will add incredible flavor to not only this but other recipes, too! It’s something you can feel good about feeding your family without question.
• Use the bacon grease to saute the vegetables. This will add another level of flavor to the soup as opposed to using olive oil. And honestly, who doesn’t love bacon?
• I used the Tuscan kale and small carrots from my visit to the farm in this recipe.
  Tuscan kale is related to the kale you’re probably more familiar with. It is also known as lacinto kale, dinosaur kale, and palm tree kale. This variation tastes better and is easier to use as the leaves are more flat than ruffled. Not a problem if you can’t locate it though. You can substitute the kale and carrots from your local grocery store.
• I prefer to dice the carrots and celery very small. It allows them to cook faster and gives you delicious flavor in every spoonful.
• Once you add the heavy cream, just warm the soup until heated through. It shouldn’t take more than one to two minutes.

I’m excited to try this recipe using Pure Farmland bacon, too!
Yvette from Muy Bueno made these Black Bean and Bacon Flautas. Also known as taquitos, she used kale in her recipe as well. It’s going to be one delicious dinner for sure!

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One Pot Bacon and Tortellini Zuppa Toscana

This One-Pot Bacon and Tortellini Zuppa Toscana is a hearty and flavorful soup made with Pure Farmland Bacon, kale, carrots, and more. With so much flavor and little cleanup required, everyone's sure to love it.

Course Main Course, Soup

Cuisine American, Italian

Keyword bacon, one pot, Tortellini Zuppa Toscana

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 767kcal

Author Lynne Feifer

Ingredients

• 10 ounces Pure Farmland Bacon diced
• 4 cloves garlic minced
• 2 cups Tuscan kale or lacinato kale hard stems removed and chopped
• 2 medium carrots diced very small
• 2 stalks celery diced very small
• 1 medium yellow onion diced
• 5 cups low sodium chicken broth
• ¼ teaspoon red pepper flakes less or more, if desired
• 2 medium Russet potatoes, peeled diced to 1/2-inch squares
• 15.5 ounces Cannellini beans drained and rinsed
• 9 ounces cheese tortellini
• 2 cups heavy cream
• salt and pepper to taste
• grated Parmesan cheese, for serving

Instructions

• in a large pot, over medium heat, cook the Pure Farmland Bacon. Stirring frequently, cook until brown and crisp, about 15-17 minutes.
• With a slotted spoon, transfer bacon pieces to a plate lined with a paper towel. Drain all but TWO tablespoons of the bacon grease from the pot.
• Add the garlic, Tuscan kale, carrots, celery, and onion to the pot and saute in reserved bacon grease for 5 minutes.
• Pour in the chicken broth and red pepper flakes and bring to a boil. 
  Add the potatoes and boil for 5 minutes.
• Place the Cannellini beans and tortellini into the pot and boil for an additional 5 minutes.
• Reduce heat to low. Pour in cream and 3/4 of the cooked Pure Farmland Bacon.
  Add salt and pepper to taste and cook until heated through, about two minutes.
• Ladle into bowls. Top with remaining bacon and Parmesan cheese.

Notes

Recipe adapted from Dash of Sanity. If Tuscan kale, aka lacinato kale, cannot be found then kale from your local farmer or grocer can be used.

Nutrition

Calories: 767kcal | Carbohydrates: 52g | Protein: 24g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 156mg | Sodium: 777mg | Potassium: 787mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5365IU | Vitamin C: 16.5mg | Calcium: 206mg | Iron: 4.1mg

The post One Pot Bacon and Tortellini Zuppa Toscana appeared first on 365 Days of Baking.

We had this dish at my mother-in law’s when we went back east for Christmas.
She found it at Everyday Food. Of course, it wasn’t baked and I added the bread crumbs to it.

SAVE THIS BACON SAGE WRAPPED CHICKEN TO YOUR FAVORITE PINTEREST BOARD!

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Bacon Sage Wrapped Chicken – serves 4

2 large chicken breasts, sliced into 1-inch thick slices, made about 14 pieces or you can use chicken tenders which is what the original recipe calls for
1 egg
1 cup Panko bread crumbs
3/4 teaspoon Lawry’s Seasoned Salt
Fresh sage leaves
1 package center-cut bacon

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with tin foil (I was out), and placing a wire rack into the sheet. Spray the baking rack with cooking spray.
In a shallow dish, combine bread crumbs and Lawry’s Seasoned Salt.
In a separate shallow dish, beat egg.
Coat a piece of chicken completely with egg.
Coat chicken piece with bread crumbs completely on both sides.
Repeat with remaining chicken.

Put a sage leaf on a piece of chicken and roll a bacon slice around the chicken to secure the sage. You will not need toothpicks, the bacon will stay wrapped around the meat pretty well.
For the larger pieces of chicken I used 2 sage leaves and 2 pieces of bacon. I also think the center-cut bacon is shorter, so if you use the regular slices, you may not need two.
Place pieces on prepared baking sheet.

Bake for 45 minutes.

Place under broiler for 2-3 minutes until bacon is crisp, if desired.

Whole Grain Mustard Dipping Sauce
1/2 cup mayonnaise
1 1/2 teaspoons whole grain mustard

In a small bowl. combine mayonnaise and mustard. Mix thoroughly and serve with chicken, if desired.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Bacon Sage Wrapped Chicken earned 3 1/2 rolling pins.

It was good the way I made it, and the Panko bread crumbs added a nice crunch. The broiler in my oven is not working since our oven died and Mr. 365 traded the broiler igniter for the oven igniter and hasn’t replaced it yet.

I really wanted the oven crisper, uh, no, I meant I wanted the BACON that was wrapped around the chicken crisper. I really can’t stand chewy bacon. So, since the broiler isn’t functional I took out my handy dandy kitchen creme brulee blow torch and fired that baby up.

Uh, that didn’t work so well. It kind of made the bacon a little more well done, but in the process, it also burnt some of the bread crumbs. I think you should use your broiler.

The post Bacon Sage Wrapped Chicken appeared first on 365 Days of Baking.

Do you know what today is?
Yes, it’s Friday.
Yes, it is January 27.
And do you why January 27 is significant here at 365?
It is what is supposed to be the final day of 365.
Yes, it is 365 Days of Baking’s one year blogiversary.
No fanfare, no big hoopla.
Just an observance.
Because this was supposed to be the final post, the final frontier, the end of my baking. every. single. day.

Today is Day 324.
I cannot believe that I have skipped 41 days!
I really didn’t think it was that many.
When I finish this, I kind of want to do another 365 of Baking because I really feel as if I”m needing closure, that it needs to be completed as it was intended to be.
It just my anal-retentiveness.
I won’t be though because I know the family would like to see me venture on to other recipes, and also the oven needs a good rest.
It will also be nice to see the electric bill slightly decrease.
After I have completed my 365th baked item, we will celebrate.
There will be cause for celebration and there actually already is.
You’re here and that’s wonderful!

Sugared Pecan Bacon – serves 4

1 lb. thick-cut bacon
1 cup light brown sugar, packed
1/4 cup finely chopped pecans

Preheat oven to 350 degrees F.
Prepare two rimmed baking sheets by lining them with parchment and placing a wire rack onto each of them.
Spray each wire rack with cooking spray.
Place brown sugar onto a plate.
Remove the bacon from the packaging and cut the pieces in half (just makes it easier if the pieces aren’t so long).
Take a piece of the bacon and place it into the dish, lightly pressing into the sugar.
Turn the piece over and coat the other side.
Transfer bacon to the prepared wire rack.
Repeat process with remaining pieces of bacon.

At about the 30 minute mark, sprinkle finely chopped pecans onto each bacon piece and rotate pans.

Finish baking for another 10-20 minutes depending on how well done you like your bacon cooked.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Sugared Pecan Bacon earned 3 1/2 rolling pins.
That first bite was quite bizarre.
I guess it wasn’t what I was expecting. I like my bacon WELL DONE, almost to the point of burnt.
And very crunchy.
Some of the pieces were a little on the burnt side, and I expected those to taste awful, thinking the brown sugar would be burnt, too, but those pieces were quite delicious and somewhat literally melted in my mouth.
The first bite of one that wasn’t burnt was much softer than I had anticipated. I was thinking it be extra crunchy, but it wasn’t.
It’s kind of hard to explain and I don’t know if it’s because that’s the way bacon is when it’s cooked in the oven (never had it that way) or if it was the sugar and nuts on it.
I’m thinking the latter.
It was in between chewy and crunchy. It was chunchy.
My new word, CHUNCHY.
I don’t know, I can’t really even think if anything that I could relate it to, so that you’d understand.
It certainly wasn’t a bad thing, just different.
I took one bite and really didn’t think I liked it, but the more I ate, the more I fell in love with it.
This stuff is just a heart attack waiting to happen, boy.
You eat a little and then keep going back for more.
I can’t sat that there’s anything really healthy about it, so it’s one of those things you’ll need to eat in serious moderation and drink lots of green smoothies after you’ve consumed it.
We ate it with our eggs for dinner.
Tomorrow, I’m crumbling it and putting it onto some salads.
At least then I won’t feel so guilty. 😉

I give you all BIG baking hugs and muffins!!

The post Day 324 – Pecan Sugared Bacon appeared first on 365 Days of Baking.