Ahh, a cool Sunday morning. What’s better than pancakes and bacon?
Pancakes and strips of sugar bacon.
Sugar, bacon. Think about the perfect combination of sweet and salty with a carmelized finish. Ooph.
Sugar bacon has been showing up on plates more frequently in the past year. We personally devoured almost a full rasher at a fantastic New Years Eve party. What greater way to greet the iffy future than by possibly cuttting your own future a little shorter.
Saturated fat be damned, the stuff is good, and not just as a side.
But first, let’s make some.
1/2 pound thick sliced bacon
1/4 cup light brown sugar
1/4 tsp. fresh ground pepper
Preheat oven to 375 degrees.
Cut bacon in half horizontally. Mix brown sugar and pepper in a plastic bag, add bacon and coat.
Line a cookie sheet with aluminum foil. Place a rack over the cookie sheet and put bacon on the rack. Put the pan on the top shelf of the oven and bake for 15 minutes or until bacon is crispy.
Let bacon cool before serving (if you can).
Add 1/4 tsp cinnamon to the brown sugar mixture.
Add 1/4 cup chopped pecans to the brown sugar mixture, but use thinner bacon because the nuts will burn before the thick bacon cooks.
Now you can:
- Dress up a salad. Our friend Tory served it with a organic greens, chopped red onion, cubes of cantelope and sliced fresh strawberries and raspberries with a yogurt raspberry vinagrette.
- Chop it fine and mix with fresh popped popcorn
- Yep, you guessed it – chop it and use it as a topping on iced brownies
- Spinkle on a caramel ice cream sundae
- Combine it with sliced avacado on buttered toasted bread for a hearty sandwich
- Serve it by itself as an appetizer with a robust red wine
Sugar bacon can jump boundaries, and that’s no tease.