Candied bacon is a special treat, so we decided to make some to spice up our eggs benedict. We found the recipe on the Clever Carrot’s blog, so we decided to try it out!
- 1 lb. good quality bacon, sliced
- 2 tbsp. pure maple syrup (not pancake syrup)
- ¼ c. brown sugar
- 2 tsp. Dijon mustard
- ½ tsp. Kosher salt
- ¼ tsp cayenne pepper
- Preheat your oven to 350 F.
- Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
- In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
- Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.
- Place the bacon in a single layer onto the wire rack.
- Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
- Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.
- Once cool enough to handle, you can break the bacon into chards. Alternatively, you can leave them whole.
- Serve at room temperature.
We recommend enjoying your eggs benedict with the Princess Bride, in either book or film format.
Our super helpful little friend. Amazingly enough he didn’t try to steal our food!