Candied Breakfast Bacon
Like many New York City Queens, Holly in Breakfast at Tiffany’s is pretty much anno. There is one part in the book when her neighbor sees remnants in her trash, and apparently she survives off a diet of melba toasts and cottage cheese… something along those lines.
So yeah, we had to get recipe inspo elsewhere. Since the title of the book is BREAKFAST at Tiffany’s we thought why not highlight the best of the best breakfast foods: BACON.
This recipe for the most amazinggggg Candied Bacon comes from Ina Garten. The link to the orige recipe is HERE but I have placed it below for your convenience 🙂 PRO TIP: when making this bacon it is super important to leave it in the oven for the entire 25-30 minutes. You do not want it to burn, however taking it out early will lead to floppy bacon and nobody wants that.
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon
Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half and line up the 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.
While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.