Curry Caramel Bacon
I’m getting ready to head out of town, and I’m running
out of time (lots of work to finish before I go). So instead of the
long column and complex recipe I had planned, I’m going to give
you something short and, literally, sweet. This recipe was inspired by
an article I read on a foodie website about crumbling sugared bacon
into a bowl of spiced nuts. Someone had commented that, when they made
the recipe, about half of the bacon got eaten before it got mixed with
the nuts. So I took the idea and came up with a treat that skips the
whole crumbling and spiced- nuts stages, adding some spice to the
bacon, instead. My first thought was cayenne pepper, to match the
spiced nuts in the original. The cayenne version actually turned out to
be kind of uninteresting—a bit of heat, but no excitement. Then I
thought, “What about curry powder?” After all, fenugreek,
one of the major spice components of curry powder, is also the source
of artificial maple flavor— maybe the dual personality of the
fenugreek would make curry powder work with the sweetened bacon. It
was, in fact, sensational.
This is not on any diet in the world, and would make a nutritionist
cringe. But man, are these things tasty. And to be honest, if you
don’t like curry powder at all, the plain sugar-and-bacon version
is mighty tasty. But if you’re even on the fence, try the curry
powder. It really does work in this recipe. Enjoy.
Curry Caramel Bacon
¾ lb. sliced bacons
½ cup light brown sugar
Preheat oven to 350°F.
Use a jellyroll pan (or other sheet pan with sides—not a cookie
sheet) lined with a nonstick liner, parchment sprayed with nonstick
spray, or foil sprayed with nonstick spray. Arrange the bacon strips in
a single layer. Sprinkle both sides of the bacon with brown sugar,
pressing the sugar down onto the bacon a bit, to get it to stick, so it
won’t all fall off when you turn the bacon over.
Sprinkle the bacon with a light dusting of curry powder—or
more, if you like curry (I do). If you’re uncertain, you can
experiment the first time—a few curry, a few plain.
Bake until bacon is crisp, about 20-25 minutes.
If you let these cool completely, they’ll become fairly rigid,
and you can make a nice display of them for a party. But that only
works if you aren’t hungry or are working alone. When I’ve
made them for family and friends, they rarely got the chance to cool
beyond the point where they could be comfortably handled.
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