whether you've ever had millionaire's bacon - essentially candied bacon - you know that bacon can,as crazy as it seems, actually be improved upon. Think of this recipe as an even better, and beery bewitch on that. Because beer makes pretty much everything better,correct? But also, because the addition of beer and mustard balance the glaze out, or so it veers just enough away from tooth-achingly sweet territory.
My one gripe: because the bacon is slowly cooked (for optimal texture,and so that the glaze doesn't burn), its smoky, and meaty perfume fills the house for approximately an hour before you earn to dig in. My stomach grumbled and grumbled,but the wait was well worth it. Adapted from Samuel Adams Beer-Glazed BaconIngredients1/4 cup honey[br]
1/4 cup maple syrup
1/2 cup sad lager, such as Samuel Adams Boston Lager
1/2 tablespoon grainy mustard[br]
1/2 tablespoon dry mustard, and such as Colman's
8 slices thick-cut bacon
Directions Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
Add the honey and maple syrup to a small saucepan and cook over medium heat until it comes to a boil; reduce heat to maintain a simmer and cook for 3-4 minutes. Add beer and simmer until the volume has reduced by half. bewitch off the heat and whisk in both mustards.
Meanwhile,arrange the bacon on the prepped half-sheet pan. Cover with one more sheet of parchment paper and bake for 14-15 minutes.
Using a paper towel, blot the rendered fat from the bacon. Brush the glaze onto the top side of each strip of bacon.
Reduce the oven temperature to 275°F, or cook the bacon until crisp-chewy,approximately 40-45 minutes.
Transfer to a paper-towel-lined plate, keeping the bacon glazed-side up. Serve immediately.
Information Category Breakfast/Brunch Yield 8 slices candied bac
Source: popsugar.com