Maple Pecan Sundaes With Candied Bacon Food

CANDIED MAPLE BACON SUNDAE

Steps:

• In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
• Place ingredients in your ice cream or gelato maker and freeze according to directions.
• Allow Gelato to set up 4-6 hours before serving.
• Place pecans in a 350 degree oven for 10 minutes on a baking dish
• Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
• After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
• Place coated pecans back on baking dish and put back in the oven for 10 minutes.
• Allow pecans to cool on parchment
• Mix all ingredients together in a large bowl (except for bacon) until well blended
• Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
• Place bacon on a wire rack over top of a half sheet pan (it's a good idea to line the baking pan with foil to catch any drippings)
• Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don't cook the bacon long enough it will be chewy instead of crunchy.
• Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
• Melt 4 ounces of chocolate (your choice)
• Sea Salt and Vinegar Potato Chips
• In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
• Add heavy cream slowly mixing in with a wooden spoon.
• Add in bourbon and mix well. Allow sauce to cool.
• In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
• When cream is fully whipped fold in sour cream.

MAPLE PECAN BACON

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans in a shallow baking dish. Brush the top of the bacon slices with maple syrup. Press the bacon into the pecans and lay the slices on a wire-rack-fitted sheet tray. Bake until crisp and golden, 25 minutes.

WHISKEY MAPLE SUNDAES WITH CANDIED BACON

Steps:

• For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat.
• Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours.
• For the candied bacon: Preheat the oven to 350 degrees F.
• Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon.
• Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.)
• For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy!

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.