Yes, you read that right, delicious Bourbon. Glazed. Bacon. Should I even keep writing? I am sure all you can think is bacon, bacon, bacon, bourbon, bourbon, bourbon, MUST MAKE bourbon glazed bacon immediately, if not sooner.
And you should! Its sweet, smokey, salty bacon bourbon goodness makes it a delightful treat for any time of day. I would recommend that you make this when you are serving a crowd. A taste here and a taste there can turn into half a plate of bacon in the blink of an eye. That may or may not have happened to me today. All in the name of research...right?
The best part is that it is so simple to make and you probably have all of the ingredients in your pantry already! This would be the perfect addition to any Easter Brunch or Derby Party.
Bourbon Glazed Bacon
- 1 Package of Thick Cut Bacon - Preferably from Kentucky.
- 1 Cup Light Brown Sugar
- 1/4 Cup of Your Favorite Bourbon
- 1/4 Cup Pure Maple Syrup
- Pinch of Salt
- Dash of Chipotle Powder
- Dash of Cinnamon
- Dash of Cayenne
- Chopped Pecans (optional)
- Preheat your oven to 350.
- Line your jelly roll pans with aluminum foil. I used three layers (a piece on each side and then one down the middle) to ensure that it was an easy clean up. Top your aluminum foil with a cooling rack, this will allow the bacon to get extra crispy.
- Combine light brown sugar, bourbon, maple syrup and spices in gallon size freezer bag.
- Cut bacon in half and add to freezer bag.
- Toss that beautiful bacon until it is fully coated.
- Put bacon on tray, careful not to over lap.
- Place tray of bacon on the top rack of your oven and bake for 20 minutes. After 20 minutes, drizzle the bacon with any remaining glaze left in your freezer bag.
- Bake for an additional 15 minutes for chewy bacon or 20 for those who like it crispy.
- Sprinkle with salt and chopped pecans and let bacon rest for 5 minutes.
- Try not to eat all of it before it gets to the table!
- I have made this a few times and the freezer bag is the easiest and cleanest way to coat the bacon.
- Adjust the spice according to your taste. I wanted to add a little something extra, but did not want to take away from the stars of our show. I started with a teaspoon of each and it was much too strong.
- Bake bacon one pan at a time on the top rack of your oven. If placed on the bottom rack, the drippings will burn. We want our smokey flavor to come from the bacon...not the oven.
- I know it seems odd to sprinkle salty bacon with salt, but we added a lot of sugar to that bacon and we need the salt to counter it. I would taste your bacon first to make sure it's not too salty and then lightly sprinkle. It will make a world of difference and highlight all of the flavors.
- Spray your cooling racks with a non-stick cooking spray and the bacon will come right off. It helps for clean up too!