|Written By Recipe Coordinator|
I came across this wonderful bacon recipe while perusing the Boston Globe website. This candied bacon recipe is quite outstanding. Our test kitchen made a batch over the weekend and it was a phenomenal hit at a function we had later that evening. The bacon sticks were chewy and packed with that lovely bacon flavor. I loved the combination of the sweet brown sugar and the smoky bacon flavor. It is a winning combination.
Caterer Sue Zahner recommends using center-cut bacon, which is fairly lean with shorter strips. If one or both ends of the bacon strips are all fat, cut off some of the excess. Zahner and her husband, John, started their catering business 29 years ago. It’s now a family affair. Son Matthew, 25, is operations manager; daughter Amanda, 22, recently graduated from University of New Hampshire’s culinary program and has helped out over the years baking and serving. Foodcreate.com loves to spotlight people doing great work in the food industry. These candied bacon sticks are outstanding. I suggest you make a batch for your next event or gathering and watch the reactions you will get. They will be the hit of the party!
Vegetable oil (for the pan)
1 1/4 to 1 1/2 pounds thinly sliced bacon
2 boxes (3 ounces each) thin breadsticks, such as Alessi
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1. Set the oven at 325*F degrees. Line a large rimmed baking sheet with foil. Brush lightly with oil.
2. Starting about 1 inch from one end of a breadstick, wrap the bacon around the stick. (Don’t worry about wrapping it snugly because as the bacon cooks it will tighten around the stick.) Leave at least 1 inch uncovered at both ends. For larger, broken sticks, cut the bacon to fit. Place the wrapped sticks in the pan, fitting them close together as needed.
3. In a bowl, combine the dark and light brown sugars. Sprinkle the mixture all over the bacon sticks. Bake for 55 to 65 minutes or until the bacon is cooked through and nicely browned. Carefully spoon off the fat from the pan.
4. Cool the sticks for a few minutes, then transfer them to a wire rack or a sheet of parchment paper to cool completely. If you wait too long to remove the sticks from the pan, the sugar will harden and stick to the pan. The sticks can be made up to one day ahead; store at room temperature or refrigerate.
Makes about 25 candied bacon sticks.
Recipe courtesy of Chef Sue Zahner who along with her husband John owns Tastings Caterers in Framingham, MA. Recipe published in the Boston Globe Newspaper on 12/29/10. Photo courtesy of Suzanne Kreiter of the Boston Globe Staff.
5 Crestwood Drive, Framingham, MA.