Peppermint Bacon Recipe


Nutrition

Cal/Serving: 140
Daily Value: 7%
Servings: 8

Low-Carb
Kidney-Friendly, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat13g20%
Saturated4g21%
Carbs3g1%
Sugars2g0%
Protein3g7%
Cholesterol19mg6%
Sodium237mg10%
Calcium6mg1%
Magnesium4mg1%
Potassium67mg2%
Iron0mg1%
Zinc0mg3%
Phosphorus53mg8%
Vitamin A10IU0%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg5%
Niacin (B3)1mg5%
Vitamin B60mg3%
Folic Acid (B9)1µg0%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E0mg0%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Alexis Murphy

For those of you who are maple syrup and bacon fans, this one’s for you. We make ours all the more festive by sprinkling a few crushed candy canes over them. Because hey, you can never have enough candy canes during the holidays.

INGREDIENTS

  • 1/2 pound bacon
  • 1 box candy canes, crushed
  • 1-2 tablespoon maple syrup

DIRECTIONS

Preheat the oven to 400 degrees.

Place each slice of bacon on a baking rack that’s on top of a baking sheet. Sprinkle each slice with a little bit of salt and pepper, and then bend the top of each slice so that the bacon resembles a candy cane. Roast the bacon until crisp, about 15-20 minutes. Remove the bacon from the oven and brush each slices with the maple syrup. Bake in the oven for an additional 4 or 5 minutes. When the bacon is done, remove from the oven and sprinkle each slice with the crushed candy canes. 

Recipe Details

Servings: 8

Notes and Substitutions:

Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe. 



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