Pecan Rosemary Chocolate Mint Basil

Candied Bacon with Frank’s Honey

Dress up your breakfast spread with this unexpected recipe. There’s no denying that bacon is one of the ultimate breakfast foods for many of us. Bacon adds a smoky and savory note to so many dishes and it holds its own on breakfast tables everywhere. This recipe candies the bacon, adding a slight and subtle sweetness to the meat and extra layer of crispiness. This candied bacon recipe calls for pecans, brown sugar, and fresh rosemary, a few leaves of chocolate mint basil, which balance out the salty smoky flavor of the bacon wonderfully, and a drizzling of Bergen County’s Frank’s Honey (available in the garden center).

This Candied Bacon is delicious enough to stand on its own, but it pairs well with scrambled eggs, fluffy pancakes, and waffles. Try it once and we’ll guarantee this recipe will be a permanent addition to your breakfast rotation. Each bite it met with a with a crunchy smokiness with a hint of the paprika, as well as the essence of rosemary balancing out the delicate taste from the chocolate mint basil, complemented by the savory taste of Frank’s Honey.

Instructions

Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil or parchment paper and set a cooling rack on top, then spray the cooling rack with cooking spray or olive oil spray.

In a large mixing bowl, mix the brown sugar with cayenne pepper and a few cracks of fresh ground pepper until well combined.

In another small bowl add a tablespoon or two of oil. Dredge the strips of bacon in the oil then press each strip into the brown sugar mixture so it is well-coated, then place it on the cooling rack. Repeat this process until you have slices of coated bacon.

Mince sprigs of fresh rosemary and the chocolate mint basil leaves and sprinkle them evenly on the coated bacon, then sprinkle all but 1/2 tsp. of the leftover brown sugar on top. Drizzle each piece with Frank’s Honey down the center.

Place the rack with the foil-lined baking sheet onto the middle rack of the oven and bake for 30 minutes or until the bacon is crispy and sugar is bubbling, carefully flipping over the bacon and drizzling again with Frank’s Honey after 20 minutes to evenly cook and drain fat.

Take bacon out of oven and allow to cool on a paper towel lined plate. Cut bacon slices in half. Enjoy!