Pure Vanilla: Irresistible Recipes and Essential Techniques
Vanilla, Brown Sugar and Black Pepper Bacon
Page 32
| Course Type: Breakfast/Brunch
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Recipe Reviews
Zosia from Toronto, ON
I’ve finally jumped on the candied bacon/bacon-for-dessert bandwagon, though quite reluctantly, with this recipe.
The bacon strips – I used hickory smoked, not the applewood smoked the recipe called for – are tossed in a mixture of dark brown sugar, vanilla extract, vanilla bean seeds/caviar and black pepper before baking. Words of advice: open a window, turn on your kitchen/appliance fans and disconnect the smoke detector closest to the kitchen before you put the bacon in the oven and remove it immediately from the aluminum-lined baking sheets once it’s done or you’ll be chipping it off in pieces : )!
I have to admit it tasted quite good. The bacon was crisp with a caramelized sugar glaze but wasn’t too sweet, the vanilla was subtle but noticeable and a nice complement to the smoky bacon and the pepper saved it from being too candy-like. I think this will get made again.
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