Created: Wednesday, 10 September 2014 12:32
Chef Brian and Assistant Chef Michael wowed us earlier this week with Praline Bacon. This would be great crumbled over sweet potatoes, as a salad topping, or even on its own.
3/4 cup brown sugar
1/2 cup almond meal (or ground almonds, pecans or walnuts)
2 tsp. dry mustard
1 tsp. salt
12 slices thick-cut or slab pepper encrusted bacon
Preheat oven to 400°F.
Combine all ingredients but bacon in a wide, shallow dish. Dip and press each slice of bacon in sugar mixture on both sides.
Lay bacon strips on a large, rimmed baking sheet. Sprinkle additional sugar mixture over the bacon slices in the pan. Roast the bacon until the fat begins to render, about 6 min. Rotate the pan front-to-back and continue roasting until the bacon is crisp and brown, about 8 to 10 min. Remove, cool and break or cut bacon into bite-sized pieces.