Monday, November 18, 2013

Candied Whisky Bacon

I have made this many times and it just occurred to me that I have never posted it.  There are a few different ways to make candied bacon; this one is a little more time consuming than making it in the oven (which is fastest and easiest), but it's worth it!

1 pound bacon (thick or thin, it's up to you!)
4 tablespoons unsalted butter, melted
4 tablespoons whisky (I used Maker's Mark)
4 teaspoons dark brown sugar

Precook the bacon on medium high in a skillet or griddle until slightly flexible but not yet crisp.  You will probably need to do this in several batches, depending on the size of your pan or griddle.  Once the bacon is partially cooked, remove from pan and drain the grease.

While the bacon is cooking, mix the whisky, butter and brown sugar together until the brown sugar dissolves.  Return the bacon to the pan after being drained of grease and add the butter-sugar-whisky mixture to coat the bacon (reserving some if you are cooking in batches).

Cook the bacon until it is crisp (or to the desired doneness).  Remove from pan and place on parchment paper or a baker's rack to cool.  Enjoy!

Note:  This is delicious in pancakes, waffles omelets or just on it's own.  Try not to eat the whole pound yourself!