Last night was a difficult one for me because Little Buddy woke up every two hours to eat, so I’m exhausted. Wonderful Mr. Handsome came to my rescue to write a blog post. It’s a recipe that he absolutely loves, as do all the people we have made it for. Here is his post and recipe…
If you’re looking for a treat that is easy to prepare but will make you look sophisticated and hip to your friends, look no further than Million Dollar Bacon. It’s all the rage in San Francisco among millennials. People pay seven dollars for two pieces! I can personally vouch for the fact that if you bring this in to your office, your co-workers will love you. It is unique, so you can take it to any party without having to worry about someone else bringing the same thing. This recipe even passes the mother-in-law test (my mother-in-law likes it).
So what is Million Dollar Bacon? It’s basically candied bacon with a kick. When you think of eating bacon with brown sugar, maple syrup, and cayenne pepper you wouldn’t think it sounds like a good idea. But once you take a bite, you’ll understand what all the hype is about. The best part is that it’s very easy to make. And while it tastes like a million bucks, the ingredients don’t cost nearly that much.
- Thick cut bacon
- Brown sugar
- Maple syrup
- Cayenne pepper
Line a cookie sheet (one with a lip around the edges) with aluminum foil. This is to catch the bacon grease as it cooks. A completely flat cookie sheet will not work unless you enjoy cleaning bacon grease off the bottom of your oven.
Place the bacon on a cookie drying rack, and place the drying rack on top of the lined cookie sheet.
Sprinkle cayenne pepper and paprika on the bacon, to taste. If you want spicy bacon, use a lot. If not, use just a little.
Rub brown sugar on the bacon.
Flip the bacon and again add cayenne pepper, paprika, and brown sugar.
Place the bacon in the oven and cook at 350 degrees Fahrenheit for 30-40 minutes (until the majority of the fat has melted away and the bacon is browned). Flip the bacon halfway through to make sure both sides cook evenly.
Remove the bacon and let cool for 10 minutes. Then place on wax paper to let it fully cool.
The bacon can be eaten hot or cold and is delicious either way. It must be refrigerated and will last for up to a week.
Before you serve it, drizzle a little maple syrup on top.
Most bacon that says thick cut is really not. You want bacon that is about ¼ inch thick. If you can find a meat store that cuts fresh bacon, you could even ask them to make it 1/2 inch thick. I use thick bacon from Walmart (Great Value Naturally Hickory Smoked Original Bacon, 48 ounce package) although I am sure there are much better quality places you could get bacon that is nitrate-free.