Sweet and Spicy Candied Bacon 3 Ways

Sweet and Spicy Candied Bacon 3 Ways

Prep time: 5 minutes, Cook time: 30 minutes, Yield: 12 - 15 strips, serves 5 to 6

Ingredients:

~12 - 15 slices of Thick Cut Hickory Smoked Bacon

~2 Tbsp. hot pepper jelly, melted or 2 Tbsp. curried tomato marmalade or ½ cup peach preserves or really any fruit jam

~2 tsp. chili flakes

Directions:

1.  Heat oven to 375º F. Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. If you’re making your own spicy fruit jam, mix well to combine the chili flakes with the fruit jam. If your jam is very thick, heat it in the microwave or heat it in a small pot over very low heat for a few seconds to soften it up.

2  Bake 10 min., turning after 5 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the jelly evenly onto both sides of bacon slices. Return to oven.

3.  Bake 20 to 25 min. or until bacon is at the desired crispness, turning and brushing with remaining jelly every 10 min. Remember that the bacon will continue to crisp up as it cools, so don’t worry if it’s not completely crispy now.

4.  When the bacon is done baking, take it out of the oven, keep it on the rack, and brush jelly one last time over each piece. Cool 10 min. or until firm.

Store in an airtight container for up to 3 days in the fridge. It reheats well in a skillet over low heat.

Serve as a breakfast treat or appetizer. Eat it as is, crumble it over salad, or use it to garnish a Bloody Mary. Add it to soup for a burst of savory flavor or layer it on your favorite BLT for an updated twist!