Description
Oven Baked Candied Whiskey Bacon is a sweet and spicy treat combining crispy bacon with a rich whiskey reduction and a hint of cayenne pepper. This recipe balances smoky, sugary, and slightly spicy flavors, perfect as a savory snack or a unique appetizer.
Ingredients
Scale
Ingredients
- 12 strips of Wright Brand Bacon
- 1 cup whiskey or bourbon
- 1¼ cup dark brown sugar (divided)
- ½ tsp cayenne pepper
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the bacon.
- Prepare whiskey reduction: In a small saucepan over medium-high heat, mix together 1 cup whiskey, 1 cup of brown sugar, and ½ tsp cayenne pepper. Stir constantly as the mixture comes to a boil. Then reduce the heat and simmer for 10 minutes to create a thick, flavorful glaze. Remove from heat and set aside to cool slightly.
- Arrange bacon and apply glaze: Lay each strip of bacon flat on a baking sheet, leaving space between each piece. Brush each strip generously with the whiskey reduction, then sprinkle the remaining ¼ cup brown sugar evenly over the bacon.
- Bake the bacon: Place the baking sheet in the preheated oven. Bake for 20 minutes, checking after 12 minutes to ensure the bacon isn’t burning. Baking times may vary depending on your oven, so watch for crispy, caramelized bacon.
- Drain and cool: Remove the bacon from the oven and place the strips on a paper towel-lined plate to absorb excess grease and cool down.
- Serve and enjoy: Once the bacon has cooled slightly and the glaze has set, serve immediately as a delicious sweet and spicy treat.
Notes
- Use Wright Brand Bacon or other thick-cut bacon for best results.
- Adjust cayenne pepper quantity to control the spiciness.
- Keep a close eye while baking to prevent burning due to the sugar content.
- Let the bacon cool on paper towels to remove excess grease and maintain crispness.
- This candied bacon pairs well with cocktails, brunch dishes, or as a standalone snack.
