Ina’s Caramelized Bacon
I found this recipe in Ina Garten’s Barefoot Contessa Foolproof cookbook. The first time I made it was for an annual New Year’s Day party a few years ago. It has now become so popular among my friends that I get so many requests to make it that now I am becoming known for my bacon. Thank you, Ina. I have made some small modifications to her recipe, such as less salt.
My instructions here show the quantities I make. I use Wrights Brand Applewood Thick Cut Bacon—Real Wood Smoked. Our Harris Teeter carries it. (Ina uses Nodine’s.) I think the important thing is that you use bacon that is thicker than typical bacon.
3/4 pound of bacon. Remove from refrigerator in advance. Use 9 slices of bacon. Cut into thirds. So 27 pieces, total.
1 cup light brown sugar, lightly packed
1 cup pecans
1 tsp salt
2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
4 tablespoons pure maple syrup
Preheat oven to 375 degrees. Line a baking sheet pan with aluminum foil (for easy cleaning—Do this!) Place a wire baking rack on top. (I have one that is the same dimensions as the baking sheet…approx…12 x 17. If you don’t have one, Amazon sells a set for $10.99. Search Half Sheet Baking and Cooling Rack Set.)
Combine the brown sugar, pecans, salt, pepper, cayenne in a food processor. Pulse until combined. Add the maple syrup to moisten the crumbs.
Line the bacon pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture.
Bake for 25 to 30 minutes. Check at 28. For my oven 30 minutes is good. The Wright’s bacon is so thick it will not look crispy. No worries. It will still be delicious. Some of the sugar mixture will melt and fall onto the pan…that’s why you need to use foil.
Ina says to put the bacon on a plate lined with paper towels, but some say that the bacon sticks to the paper. I just let it cool on the racks. When cool, I serve it on a platter.
Serve at room temperature. Be prepared for the compliments.
