Sticky Bacon Recipes

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.

Steps:

• 1. Preheat the oven to 375°F. Lightly grease a round pan. Spread in the bottom of the prepared pan.
• 2. Syrup: Chop the cooked bacon into pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined.
• 3. Bake the biscuits for 10-15 minutes, until they're golden brown. Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate.
• 4. Place biscuits on top. Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
• 5. Pull biscuits apart to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with aluminum foil or parchment paper and spray with cooking spray.
• Wrap 1 bacon strip around each breadstick, leaving about 1 inch uncovered on each end. Place wrapped breadsticks on the prepared baking sheet. Sprinkle brown sugar evenly over breadsticks.
• Bake in the preheated oven until bacon is crisp and browned, 50 to 60 minutes. Cool breadsticks on a piece of parchment paper or waxed paper sprayed with cooking spray.

Steps:

• Preheat oven to 425 lay bacon on a parchment line cookie sheet, and brush with 2 tbsps maple syrup. Dust with pepper. Bake for 10 mins or til fat has rendered. Turn bacon over and brush with remaining 2 tbsps maple syrup and bake another 10 t0 12 mins or until crisp and carmelized. Serve on top of 'double souffles with cheddar'

Steps:

• Place the bacon in an even layer in a large skillet. Cook over medium-low heat, stirring often with a rubber spatula, until the bacon is light golden brown, about 20 minutes.
• Meanwhile, combine the maple syrup, black pepper and cayenne in a small bowl.
• Pour off some of the rendered bacon fat, leaving just a small amount. Return the skillet to the heat and pour the maple syrup mixture over the bacon. Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes. Serve warm.

Steps:

• Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
• Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.