Tuesday, December 22, 2015


Some of our friends invite us to a cookie party every year around Christmas. The idea is you bring a dozen or more cookies and go home with a mixed bag of cookies that everybody else made. Its pretty fun and we really like going.

The first year we went I tried to make bacon cookies. The plan was flawed from the start I didn't really have enough time so I tried taking pre-made sugar cookie dough and stuffing bits of cooked bacon in it. In the end I had really thing crunchy cookies with overcooked bacon inside. Since I had some extra bacon I coated it with maple syrup calling it "candied bacon". The cookies were blah but the candied bacon was a big hit. The following year I refined the technique and today I've got it down to a science, so to spice up your parties heres my magical candied bacon.

This year I used 3 1/2 pounds of bacon but more is of course better. Cook the bacon halfway. I do it on baking sheets in the oven, this step takes around 15 minutes, I use two pans and rotate them between the two racks halfway through. For easier cleanup line the pans with aluminum foil.
While the bacon is cooking put 2 cups of maple syrup in a pan, add 2/3 cup dark brown sugar, warm the mix until the sugar dissolves.

When the bacon is all half cooked cut it into 2-3 inch strips, put in a bowl with the maple syrup, stir and let it cool some.

Pour the bacon grease out of your pans (keep the same aluminum foil), put bacon on a single layer in the pan and cook for another 10 minutes or until the bacon is completely cooked. Let the bacon cool in a container before you transfer it to another container for eating. This step is important as the bacon will tend to stick together while it cools.

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