I’ve had mixed luck with this recipe, but it’s almost always a winner. It’s at the same time delicious, unusual, and sort of low brow in the best sense. Bring it to a barbecue, serve it during a game night, and definitely alongside any drinking games. Totally versatile.
Candied bacon, if you can believe it, isn’t a thing some people have eaten. But seriously, they’re missing out because it’s crispy, brown sugary amazingness.
We’re cheating by using refrigerated pie dough but, like, this isn’t fancy pants at all. Take shortcuts. Plus, don’t discount the cayenne off-hand. I’m a wimpy wimp when it comes to spicy food, but it works so well with this. Give it a go and start out with just a teeny pinch until you’re satisfied.
Ingredients
- 1 9-inch round of refrigerated pie crust dough
- 1/2 lb. cooked bacon
- 2 oz. maple syrup
- 1 cup brown sugar Splenda blend
- Pinch cayenne pepper (optional)
Instructions
- Preheat oven to 325 F.
- Lay out dough on a parchment-covered cookie sheet and poke holes into it with a fork.
- Spread a very thing layer of maple syrup over the dough.
- Lay bacon slices all over, covering as much of the dough as you can.
- Spread another thin layer of maple syrup on top of the bacon.
- Sprinkle brown sugar blend all over.
- Bake about 25 minutes or until browned.
- Let cool for at least 30 minutes to let it crisp up.
- Cut pieces with a sharp chef's knife and enjoy!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
