Caramelized Bacon Ina Food

CARAMELIZED BACON

Steps:

• Preheat oven to 375. Line baking sheet with aluminum foil and place wire rack on top.
• Combine brown sugar and pecans in food processor and pulse until pecans are ground. Add salt, black pepper, and cayenne. Pulse a few times.
• Add maple syrup and pulse until mixed and paste forms.
• Cut bacon slices in half crosswise and place pieces on the rack without touching.
• Get a cup of hot water for dipping the spoon.
• With the back of a spoon or your fingers, spread pecan mixture on each piece of bacon. Cover each piece but don't spread too thickly. Dip spoon in water if difficult to spread.
• Bake 30-40 minutes, until topping is very brown but not burnt. Bacon must be very brown to get crisp as it cools.
• While hot, remove bacon to plate lined with paper towels and allow to cool.
• Serve at room temperature.

CARAMELIZED ONION AND BACON GALETTE

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

CARAMELIZED BACON

Steps:

• Heat oven to 450°F.
• Spray top of broiler pan lightly with no stick cooking spray; line bottom of pan with aluminum foil.
• Combine brown sugar and cinnamon in small bowl.
• Coat bacon slices with brown sugar mixture.
• Place coated bacon onto prepared pan.
• Bake for 12 to 15 minutes or until well-browned.
• Immediately remove bacon; place onto serving plate.

CARAMELIZED BACON TWISTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

CARAMELIZED BACON

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.