Peppermint Bacon Recipe
Daily Value: 7%
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
|Folic Acid (B9)||1µg||0%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 1/2 pound bacon
- 1 box candy canes, crushed
- 1-2 tablespoon maple syrup
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 DetailsServings: 8
Notes and Substitutions:
Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.
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