Salted Caramel Candied Bacon


I thought this would be a great idea…something unexpected in the line-up of salted caramel delights. I like to keep you on your toes. I also like it when things that sound very risky end up being very successful. That’s what we are all about here at Zest it Up (ahem, green machine). Well, some other times that doesn’t turn out so well.


There’s this one lady that taught me most of what I know about food. And life. She is an amazing cook and can make almost anything taste good, as long as the recipe didn’t come from the newspaper. She is tied for being my biggest fan and definitely supports me in what I do. But she has this look sometimes when I tell her some of the things I’m going to try. She doesn’t flat out SAY that it’s a terrible idea, but you can read it plain as day in her eyes. (Apparently I inherited that trait…see previous link to Green Machine).


I thought of her the entire time I was making these little gems. I thought, “aha! I will show her how delicious such a thing can be!” Well, Mom, I must say that had I described this to you, and you had responded in the expected manner, you would have been right. I admit it; I will eat my words. In fact, I think I’d rather eat my words…


I may try this again one day. When I do, I will not cook the bacon as long, and I may not prepare the caramel ahead…I might just combine water, sugar and butter into a paste and spread it on top of the bacon. I might not add extra salt. And I might not use the spicy caramel recipe. If you feel up to the challenge, please try this! Some day, after a few tries, it may be just the perfect, most surprising dish to serve a special family member.

{this might still be good! Maybe you can make it work!}



Line a baking sheet with foil. Place a cooling rack on top of the sheet.

Lay the bacon out on top of the sheet, overlapping if necessary.

Bake at 400F for 10 minutes.

Stir the caramel sauce and maple syrup together.

Remove baking sheet from oven, spread each piece of bacon with caramel sauce mixture; flip the pieces over and spread the sauce on the other side.

Return to the oven for another 5-10 minutes. Repeat the process until the bacon is crispy and the sauce is gone.

Remove from oven and allow to cool.

Melt the chocolate; bring to about 115F, then cool to about 85F. Sprinkle with sea salt or kosher salt.

Dip the bacon in the chocolate. Chill or freeze for about 20 minutes or until the chocolate is set.

Post a response about how you made this work, please! I failed…


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