Caramelized Bacon

Now, that's better.  I had lost my mind with the spinach for a moment.  This is a recipe from Ina Garten.  I am a fan of hers and this is something I wouldn't really expect from her as most of her recipes are sophisticated and refined.  She is quoted in the magazine, saying, "This is the most outrageous hors d'oeuvre I've ever made, and maybe the most addictive.  I can see this turning up at a party in the not so distant future.

1/2 C. light brown sugar, lightly packed
2/2 C. chopped or whole pecans
2 tsp. kosher salt
1 tsp freshly ground black pepper
1/8 tsp. ground cayenne pepper
2 tbsp. maple syrup
1/2lb. thick sliced applewood smoked bacon

Preheat the oven to 375 degrees.  Line a sheet pan with aluminum foil and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground.  Add the salt, black pepper and cayenne pepper and pulse to combine.  Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the backing rack without touching.  With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture.  Bake for 25 to 30 minutes, until the topping is very browned but not burnt.  If it's underbaked, the bacon won't crisp as it cools.

While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool.  Serve at room temperature.  The caramelized bacon can be made early in the day and stored at room temperature.