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Our Crispin Cider portfolio allows you to infuse the unique and innovative flavors of our different ciders into your everyday cooking. All recipes include use of Crispin Ciders and anyone using them must be 21+ or of legal drinking age.

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Candied Bacon

Posted by Katie Meehan

  • Candied Bacon 6
  • Candied Bacon 6
  • CandiedBacon
  • CandiedBacon
  • Be still my heart. I. Love. Bacon. I will shout it from the hilltops, it is so delicious! So why did I never think to candy bacon before this?
    I mean- bacon, sugar, cider, love…it all seems so obvious now. But it was not until I was trolling the depths that are Pinterest, that I came across a lovely rendition of Candied Bacon. My mission was clear and bacon was born anew into my life.

    1 lb. thick-cut bacon
    1/2 c. brown sugar
    1/4 c. + 2 Tbsp Crispin 'The Saint' Cider
    1/4 tsp black pepper
    1/2 tsp Cinnamon
    Pinch of nutmeg

    Oven at 400, combine sugar, cider, spices. Line baking sheet with foil and place a cooking rack over the sheet pan. arrange bacon in a single layer on the rack. Cook 10 minutes. Brush the bacon with the sugar mixture. Cook another 10 minutes and repeat this process until the bacon is cooked through and the syrup has become nice and thick. Allow to cool for the sugar to set.
  • Candied Bacon 2
  • Candied Bacon 2
  • Candied Bacon 3
  • Candied Bacon 3
  • Candied Bacon 4
  • Candied Bacon 4
  • Candied Bacon 5
  • Candied Bacon 5
  • Candied Bacon 7
  • Candied Bacon 7
  • This could not be an easier to make honestly. It won't last very long though so I would suggest making a couple batches at a time. Not sure how long it keeps because no traces of bacon were left at the breakfast table. However, if I had to guess, I would say that it keeps well tightly covered at room temperature for a day or in the fridge really well wrapped for a couple. Try it and feel free to thank me later :)
  • Candied Bacon 6
  • Candied Bacon 6
  • CandiedBacon
  • CandiedBacon
  • Be still my heart. I. Love. Bacon. I will shout it from the hilltops, it is so delicious! So why did I never think to candy bacon before this?
    I mean- bacon, sugar, cider, love…it all seems so obvious now. But it was not until I was trolling the depths that are Pinterest, that I came across a lovely rendition of Candied Bacon. My mission was clear and bacon was born anew into my life.

    1 lb. thick-cut bacon
    1/2 c. brown sugar
    1/4 c. + 2 Tbsp Crispin 'The Saint' Cider
    1/4 tsp black pepper
    1/2 tsp Cinnamon
    Pinch of nutmeg

    Oven at 400, combine sugar, cider, spices. Line baking sheet with foil and place a cooking rack over the sheet pan. arrange bacon in a single layer on the rack. Cook 10 minutes. Brush the bacon with the sugar mixture. Cook another 10 minutes and repeat this process until the bacon is cooked through and the syrup has become nice and thick. Allow to cool for the sugar to set.
  • Candied Bacon 2
  • Candied Bacon 2
  • Candied Bacon 3
  • Candied Bacon 3
  • Candied Bacon 4
  • Candied Bacon 4
  • Candied Bacon 5
  • Candied Bacon 5
  • Candied Bacon 7
  • Candied Bacon 7
  • This could not be an easier to make honestly. It won't last very long though so I would suggest making a couple batches at a time. Not sure how long it keeps because no traces of bacon were left at the breakfast table. However, if I had to guess, I would say that it keeps well tightly covered at room temperature for a day or in the fridge really well wrapped for a couple. Try it and feel free to thank me later :)

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Categories: Side Dishes, Breakfast, Sweets, Gluten-Free!

Comments

  • "Sewcrazy - All you need to do is copy and paste the instructions into a Word document. Then you can print just the text.

    Even better, you could use Evernote to save it so you're not wasting paper printing recipes out. You also won't lose the recipe. "

    Posted by StPaulie, 24/01/2014 10:28pm (9 months ago)

  • "Recipe sounds great and gluten free. Can't wait to make. But could you please add a print button to your page. I don't need to print every picture to save the recipe."

    Posted by Sewcrazy, 30/12/2013 12:18pm (10 months ago)

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