In WITF's Kitchen with Chef Donna Desfor

Recipe Redux: Candied Bacon

Written by Donna Marie Desfor, Culinary Consultant and Chef | Sep 19, 2011 1:52 PM

Last year I created the most amazing tasting bacon by applying maple syrup and spices while it baked in the oven.  Super-delicious, but now I’ve gone one step better and easier.  Instead of the oven I’ve moved the process right onto the stove top.  Fast, easier, and even more delicious! 


Recipe:  Maple Candied Bacon with Pecans
Makes 6 pieces

This is a great tail-gating / man-snack. Hearty, with the right combination of sweet and savory, and a healthy crunch.

2 tablespoons pure maple syrup
2 tablespoons butter
1 tablespoon dark brown sugar
1 teaspoon onion powder
1/2 teaspoon yellow mustard (ground)
1/4 teaspoon cumin seed (ground)
1/4 teaspoon coriander seed (ground)
Fresh ground Black Tellicherry pepper, to season
6 slices thick center-cut bacon
1/4 cup finely chopped pecans


In a small saucepan combine the maple syrup, butter, sugar and the spices and seasoning; place over medium heat.  Whisk until the mixture comes to a boil and is well combined.  Remove from the heat. 

Place a large skillet over medium low heat and arrange bacon slices in the skillet.  When the fat begins to render and the underside is starting to crisp use a pastry brush to baste the top side of the bacon with the maple and spice mixture.  Turn the bacon over and reduce the heat to low.  Cook the bacon until the underside begins to caramelize (adjust the heat so as not to burn).  Baste the top side again, turn and repeat one more time.  Sprinkle the top of the bacon slices with some of the chopped pecans.  When the bacon is cooked through and the maple and spice mixture caramelized, remove the bacon to a sheet pan lined with waxed paper.  While the bacon cools, move the slices frequently to prevent sticking.  When cool enough to handle, break the bacon into bite size pieces.  Serve warm.


Recipe and Photo Copyright © 2011 by Donna Marie Desfor and There’s a Chef in My Kitchen, LLC for WITF, Inc.  All Rights Reserved.

Published in Donna Marie Desfor

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