Peppermint Bacon Recipe

Dec 21, 2012 @ 3:27 PM
Posted by Anne Dolce, Editor

Nutrition

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

Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free

Fat	13g	20%
Saturated	4g	21%
Carbs	3g	1%
Sugars	2g	0%
Protein	3g	7%
Cholesterol	19mg	6%
Sodium	237mg	10%
Calcium	6mg	1%
Magnesium	4mg	1%
Potassium	67mg	2%
Iron	0mg	1%
Zinc	0mg	3%
Vitamin A	10IU	0%
Thiamin (B1)	0mg	5%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	3%
Folic Acid (B9)	1µg	0%
Vitamin B12	0µg	3%
Vitamin D	0µg	0%
Vitamin E	0mg	0%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.