An Inspired Cook

One day I was flipping through the news feed on my phone when I came across a recipe for a thick cut candied bacon sandwich. It looked so good and ever since I’ve been craving one. I didn’t save the article and had to do a bit of research to find a recipe that would hold the flavors that I had in mind. What I found was a great recipe from The Merchant Baker that was easy to prep and very flavorful. I added some red chile flakes to the mix to add some heat which rendered the perfect blend of sweet and spicy. My turkey, bacon and avocado sandwich was so delicious. The candied bacon was a difference maker. You can also elevate any salad with a sprinkle of candied bacon bits. This BLT side salad was so good with bits of candied bacon on top. Whatever you make with your candied bacon, I know it will taste fantastic!

You’ll need 2 baking sheets, one lined with aluminum foil to prep the bacon and one lined with aluminum foil and a metal rack to bake it in the oven. The ingredients you’ll need is 12 ounces of thick sliced bacon, maple syrup, brown sugar, Ancho chile, NM Red chile, Guajillo chile and mustard powder. Mix together the measured brown sugar, ground chiles and mustard powder. Set aside.

Line a baking sheet with aluminum foil to prep the bacon. Lay out the bacon slices side by side.

Use a silicone pastry brush to brush the maple syrup evenly over each slice.

Sprinkle the brown sugar mix over the bacon and use your silicone pastry brush to spread it evenly over the bacon. It will begin to dissolve as it mixes with the maple syrup already on the bacon. Turn the bacon slices over and brush a layer of maple syrup and brown sugar mix on the other side. 

Once you have brushed all the maple and brown sugar mix onto the bacon, transfer the bacon slices onto a baking sheet lined with aluminum foil and a wire rack. Lay the pieces over the rack side by side and place in a cold oven. Turn on the oven to 350 degrees and let cook 15 minutes. The bacon will probably need anywhere from 30 – 40 minutes but depending on the thickness of your bacon you will want to check every 5 minutes until it starts to turn a reddish brown color. At that point check every 2 – 3 minutes until it becomes shiny and dark red/brown. 

Remove from the oven and transfer to a plate lined with paper towels to absorb the excess bacon grease.

We had 7 long slices of bacon which was a good amount for Joe and I to share. We love bacon but we use it moderately to add flavor to our breakfast dishes, sandwich’s, salads and soups. 

I made some fresh Artisan Bread in the Dutch oven. I sliced the bread and buttered one side to lay flat on a heated comal. I then layered mashed avocado, lettuce, sliced tomato, candied bacon, sliced turkey and a slice of Havarti cheese. Top with the other slice of bread butter side up. When the bread becomes toasty on the bottom flip the sandwich over to toast the other side. Serve with chips or a side and enjoy!

Add candied bacon bits to any salad. We had a BLT side salad with candied bacon bits. 

Candied Bacon with Red Chile (adapted and inspired from “The Merchant Baker”

12 ounces Thick Sliced Bacon
2 tablespoons Maple Syrup
1/4 Brown Sugar
1/4 teaspoon Ancho Chile, ground
1/4 teaspoon NM Red Chile, ground
1/4 teaspoon Guajillo Chile, ground
1/4 teaspoon Mustard Powder

Prep the bacon on a baking sheet lined with aluminum foil. You will need another baking sheet lined with foil and a baking rack inserted. Spray with cooking spray. Set aside. Mix together the brown sugar, ground red chile and mustard powder together. Set aside.

Separate the bacon strips and line up side by side on the baking sheet. Use a pastry brush to brush the maple syrup over the bacon strips. Turn the bacon over and brush the other side with maple syrup. When done, sprinkle the brown sugar mix over the bacon and brush over the maple syrup. It will begin to dissolve as it mixes in with the maple syrup. Turn the bacon strips over and sprinkle the rest of the brown sugar mix and brush in as it dissolves. 

Transfer the bacon strips to the prepared baking sheet with the rack. Lay the pieces over the rack side by side and place in a cold oven. Turn on the oven to 350 degrees and let cook 15 minutes. The bacon will probably need anywhere from 30 – 40 minutes but depending on the thickness of your bacon you will want to check every 5 minutes until it starts to turn a reddish brown color. At that point check every 2 – 3 minutes until it becomes shiny and dark red/brown. 

Remove from the oven and transfer to a plate lined with paper towels to absorb the excess bacon grease.

Use the candied bacon to make a sandwich, or chop into bits for a salad or to add to your favorite soup. Use within 3 – 4 days. Reheat in the microwave 15 – 20 seconds.