Best Sticky Bacon Recipes

PECAN STICKY BUNS WITH BACON CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
• Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
• Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
• Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
• Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
• Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON

Steps:

• Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
• For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
• Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
• For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
• On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
• On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
• While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
• Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
• Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

STICKY THYME & MUSTARD BACON CHOPS

Steps:

• Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
• Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.

MAPLE, BACON & PECAN STICKY BUNS RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Heat a medium skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Meanwhile, in a medium bowl, combine the maple syrup, brown sugar, and pecans. Stir in the bacon and divide among 8 muffin cups of a 12-cup muffin tin. Place the biscuits on a sheet of wax paper and sprinkle both sides with the cinnamon. Place biscuits over the bacon mixture in each of the cups, gently pressing to fit. Bake until the biscuits are golden brown, 18 to 20 minutes. Remove from oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.

STICKY BACON BISCUITS

Steps:

• 1. Preheat the oven to 375°F. Lightly grease a round pan. Spread in the bottom of the prepared pan.
• 2. Syrup: Chop the cooked bacon into pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined.
• 3. Bake the biscuits for 10-15 minutes, until they're golden brown. Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate.
• 4. Place biscuits on top. Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
• 5. Pull biscuits apart to serve.

STICKY BACON & SWEET POTATO JACKETS

Steps:

• Pierce skin of potatoes.
• Microwave on High for 10 - 12 minutes till soft, turn them over halfway.
• Halve potatoes lengthways.
• Scoop 1/3 of flesh out and place in mixing bowl.
• Place potato skins on baking sheet.
• Chop bacon into chunky pieces and fry in oil till cooked.
• Add to bowl and combine with remaining ingredients.
• Season to taste.
• Spoon this mixture back into potato skins.
• Grill till heated through and golden.

BACON-MAPLE STICKY BUNS RECIPE

Steps:

• For the dough:Coat a large bowl with butter and set aside. Place the milk and water in a small heatproof bowl or measuring cup and warm in the microwave until the mixture reaches 100°F to 115°F (this can also be done in a small saucepan on the stovetop over low heat). Transfer the mixture to the bowl of a stand mixer and sprinkle the yeast on top. Set aside until foamy, about 5 to 10 minutes. Add the eggs, sugar, and salt and whisk until evenly combined.
• Add the measured flour and place the bowl on a stand mixer fitted with a dough hook. Mix on low speed until the flour is incorporated and the dough just comes together, about 1 minute.
• Increase the speed to medium high and add the measured butter one piece at a time, letting each piece completely incorporate before adding the next. Continue mixing until the butter is completely incorporated and the dough is smooth and pulling away from the sides of the bowl (the dough will be soft, moist, and slightly sticky), about 10 minutes total.
• Transfer the dough to the prepared bowl and turn to coat with the butter. Cover the bowl with plastic wrap and, if you're baking the sticky buns the same day, leave it in a warm place until the dough doubles in size, about 90 minutes. Punch the dough down, cover with plastic wrap, return to the warm place, and let rise again until doubled, about 45 to 60 minutes more. (If you're not baking the dough until the next day, place it in the refrigerator and let it rise overnight.)
• For the topping:Heat the oven to 400°F and arrange a rack in the middle.
• Arrange the bacon slices in a single layer on a rimmed baking sheet and bake until browned and crisp, about 15 to 25 minutes.
• Transfer the bacon to a paper-towel-lined plate and pour the rendered fat into a small heatproof bowl. Using a pastry brush, coat 2 (8-inch) round cake pans with the bacon fat; set aside. Set aside the remaining bacon fat.
• When the bacon slices are cool enough to handle, cut them into small dice and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk to combine. Cook, whisking occasionally, until the edges of the mixture start bubbling, about 4 minutes. Remove the pan from the heat and whisk in the cream, maple syrup, and salt.
• Divide the mixture between the prepared pans. Sprinkle half of the diced bacon into each pan; set the pans aside.
• To assemble:Reduce the oven temperature to 350°F and keep the rack in the middle. Place a baking sheet covered with aluminum foil on a lower rack to catch any drips from the sticky buns while they are baking. (If you had let the dough rise overnight, remove the bowl from the refrigerator and let it sit at room temperature for 30 minutes before rolling out.)
• On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 14-by-14-inch square. Liberally brush the dough all the way to the edges with the reserved bacon fat. Sprinkle with the brown sugar and toasted pecans all the way to the edges.
• Starting at the edge closest to you, roll the dough into a cylindrical shape. As necessary, tuck the center in and under to ensure that the cylinder is being rolled to an even thickness.
• Using a sharp knife, slice the dough cylinder crosswise into 12 pieces (they will resemble slices of a tortilla wrap).
• Place 1 roll cut-side down in the center of each prepared cake pan. Evenly space 5 rolls around each center roll. Set the pans in a warm place uncovered and let the rolls rise until they touch the sides of the pan and each other, about 40 minutes.
• Place the pans in the oven on the middle rack and bake until the rolls are puffed and golden brown, about 35 minutes. Remove from the oven and allow the pans to cool on a wire rack for 15 minutes. Place a serving plate over top of each of the pans and invert the rolls onto the plate. Remove the pans.
• Serve the sticky buns immediately or at room temperature.

STICKY BOOZY BACON

Steps:

• Cook bacon in a large skillet over medium high heat until fat is reduced and the bacon is almost crisp.
• Drain renderings and reduce to medium. Add maple syrup and whiskey and cook until liquid thickens (about a minute).
• Serve with ANYTHING - but it's super awesome with french toast -- .

STICKY APPLE, SAUSAGE & BACON

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tie a piece of bacon around each sausage. Heat the oil in a flameproof roasting tin on the hob, then brown the sausages in the tin. Place in the oven and roast for 20 mins.
• Toss in the apple wedges and roast everything for another 10 mins until the sausages are cooked and the apples are sticky and caramelised. Serve with mash.

STICKY BACON

Steps:

• Preheat oven to 425 lay bacon on a parchment line cookie sheet, and brush with 2 tbsps maple syrup. Dust with pepper. Bake for 10 mins or til fat has rendered. Turn bacon over and brush with remaining 2 tbsps maple syrup and bake another 10 t0 12 mins or until crisp and carmelized. Serve on top of 'double souffles with cheddar'