CARAMELIZED BACON
A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch.
Provided by MU§E
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
- Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 27.3 g, Cholesterol 16.4 mg, Fat 6.2 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 351.9 mg, Sugar 26.7 g
PECAN STICKY BUNS WITH BACON CARAMEL
Provided by Trisha Yearwood
Time 1h35m
Yield 12 buns
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
- Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
- Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
- Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
- Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
- Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.
BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 24 mini muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
- Whisk the flour, baking powder and salt together in a medium bowl.
- Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
- Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
- Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
- While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
- Serve the scuffins with the caramel clotted cream.
BACON CARAMEL
Don't make this without understanding that it may be more addictive than crack.
Provided by Amy Turner
Categories Desserts Candy Recipes
Time 1h42m
Yield 20
Number Of Ingredients 5
Steps:
- Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
- Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
- Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 11.7 g, Cholesterol 22.6 mg, Fat 23.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 9.3 g, Sodium 37.6 mg, Sugar 11.1 g
CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
- In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
- Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
- Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
DB'S CARAMEL POPCORN BACON MIX
If you love bacon, this is the caramel popcorn recipe you have been looking for! Be warned, once you start snacking, it's difficult to stop. Butter can be halved for a leaner dessert.
Provided by AirForceFun
Categories Meat and Poultry Recipes Pork
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Line a baking sheet with aluminum foil.
- Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
- Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
- Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
- Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
- Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
- Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
- Place popcorn mixture in the preheated oven to warm.
- Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
- Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.
Nutrition Facts : Calories 1246.5 calories, Carbohydrate 135 g, Cholesterol 101.9 mg, Fat 72.7 g, Fiber 7.3 g, Protein 23.5 g, SaturatedFat 26.9 g, Sodium 2038.8 mg, Sugar 74.1 g
BACON-CARAMEL POPCORN BALLS
Have you ever been eating caramel popcorn and thought "This is good, but I wish it had pieces of bacon and I could play catch with it?" Well, then you'll love this easy-to-make, sweet, and savory treat. Wrap any leftover balls individually in plastic, and store in an airtight container.
Provided by Chef John
Categories Popcorn Candy
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
- Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
- Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
- When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
- Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
- Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
- Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
- Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 128.4 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 23.3 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 279.6 mg, Sugar 12.1 g
BACON CARAMELS
"Where would we be without salt?" - James Beard I casually sprinkled the thick-cut Hempler's bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature I stirred in a handful of the bacon then reserved the rest to get sprinkled on top. The caramel set beautifully. Some were cut and served as is while a select few were covered in tempered dark chocolate. All of them were devoured. from Not Without Salt Don't knock it til you try it....
Provided by College Girl
Categories Candy
Time 3h10m
Yield 8-13 caramels, 8-13 serving(s)
Number Of Ingredients 7
Steps:
- Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.
Nutrition Facts : Calories 543.5, Fat 32.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 288.9, Carbohydrate 63.1, Sugar 42, Protein 3.4
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