Candied bacon

Preparation 20 min
Refrigeration 12 h
Cooking 20 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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This candied bacon is, I must say, the perfect side to a perfect brunch! You serve that with a spicy Bloody Mary or a cold beer then you are in business. To eat without moderation unless your doctor says so.

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Ingredients

1 pack of maple bacon, 375g
About 1 cup brown sugar

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Preparation

In a big Pyrex container, spread some brown sugar in the bottom then add a layer of bacon. Sprinkle some more brown sugar then add another layer of bacon! Do so until your all out of bacon.
Cover then place in fridge for 12 hours.
Preheat the oven at 400°F.
Line two big baking trays with parchment paper then add a layer of bacon on it ( don’t stack them, cook layer by layer ). Cook in the oven 10 minutes on each side until lightly crispy!
Remove from the oven and let cool for 8-10 minutes before eating. Bacon will harden and get delicious as hell!!!

Our sommeliers suggest

Gros Mollet Lumber Jack, Microbrasserie du Lac St-Jean

Alsace, France

Bacon cooked in brown sugar doesn't call for subtlety. A bourbon barrel-aged strong ale answers with caramel, vanilla and that alcohol warmth that carries on the burnt sugar. Dip a slice in to see: the fat melts and the beer takes over again right away. See the product

Parés Baltà Cava Brut

Mediterranean Coast, Spain

The Parés Baltà Cava Brut, a fruity, lively sparkling wine from Spain, brings bubbles that clean the slate between bites. Caramelized bacon is salty, fatty and sweet all at once, and the wine's freshness cuts the fat without erasing the caramel. Brut means dry, so the wine doesn't add sugar on top of the brown sugar. A Sunday brunch where nobody counts the slices. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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