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The Great Indoors: Beer-Candied Bacon 'a culinary match made in heaven'

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Beer candied bacon David Samson / The Forum2 / 2

Do you ever notice when you go to a party there's one appetizer that seems to disappear faster than any other? At the parties I frequent, it's candied bacon.

Does anyone not like candied bacon? What's not to love? First, it's bacon, and everyone short of the vegan community (and I think even some vegans) can agree bacon is pretty darn yummy.

Second, the candied part. The brown, sugary sweetness complements the salty taste of the bacon. Your taste buds go into overdrive, and after eating a dozen or so pieces you swear you'll only eat kale tomorrow. (Or is that just me?)

You wouldn't think you could improve upon candied bacon. But you can. How about adding beer to the glaze?

The timing is perfect as we're gearing up for Bernie's Bacon and Beer Festival on March 5 at Scheels Arena. It's a chance to sample great food and drink and celebrate what the sponsor calls "a culinary match made in heaven."

I'd have to agree with the folks at Bernie's on this one. Beer-Candied Bacon takes ordinary candied bacon up a notch or two. You still taste the sweetness of the brown sugar, but the dark beer adds another layer of flavor.

Watch the quick video we made to show you how easy it is. I say "we" because my dog was underfoot the entire time I was trying to make this. Gee, go figure.

For more information about Bernie's Bacon and Beer Festival, go online to www.baconandbeerfargo.com.

Beer-Candied Bacon

1 pound thick-cut, high-quality bacon

½ cup brown sugar

¼ cup plus 2 tablespoon beer (I used Dogfish Head's Chicory Stout)

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you've used all the glaze.

Cool on wire rack for at least 1 hour before serving.

Recipe from Tide and Thyme

Tracy Briggs

‘The Great Indoors’ with Tracy Briggs appears every Thursday in The Forum. For more information go to her blog at thegreatindoors.areavoices.com.

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