I had you at bacon, it know; but candied bourbon bacon?
And, while this bacon is perfection in a BLT on toasted sourdough bread, don’t discount its attraction as part of a balanced breakfast. Best part? Well, aside from the bacon and the bourbon? You make it in the oven, so there’s no frying pan mess!
I like that with my bacon!
No Sherry Peppers Sauce? No problem! Simply substitute a bit of your favorite hot sauce, to taste.
Heat your oven to 350º.
Pour the bourbon over the brown sugar in a heavy bottomed (or good non-stick) pot, then stir in the Sherry Peppers Sauce, Gateway to the North Seasoning, and the Cayenne. Heat, stirring, to boiling over medium high heat, then reduce the heat and simmer for ten minutes, until the sugar has melted and the sauce reduced and thickened nicely. Remove from the heat and set aside.
Line a rimmed baking sheet with foil, then arrange the bacon slices in a single layer.
Brush each slice with the bourbon brown sugar sauce, then pop into the oven for nine or ten minutes.
Remove from the oven, turn the bacon slices over, brush the other side with the brown sugar reduction, then return to the oven for another nine minutes or so, until the bacon is as done and crispity as you like.
Transfer the bacon to a paper towel lined platter to drain and proceed with your breakfast or dinner plans – mine were those lovely BLTs.
Note: normally, when I roast bacon, I do it at a higher temperature, and arrange the bacon on a rack fitted into the rimmed, foil lined baking pan. I believe that the next time I make this recipe, I will try it with the rack in place, which I believe might could give me crispier bacon.
Still and all, there was absolutely nothing to complain about with this batch, and I do plan on making it again.
Mebbe with Irish whiskey or Scotch, or even a bit of Rye the next time?
The possibilities are endless.
And oh! so tasty!