- 1
Ingredients
- 1 lb. thick-cut high quality bacon
- 1/2 cup brown sugar
- 1/4 cup + 2 T. beer
Preparation
Step 1
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
. If you’re into the idea of beer and bacon, make sure to check it out
sally @ sallys baking addiction
Brilliant! Love the idea of adding beer to the glaze, sounds so yummy:)
Sounds Amazing! Do you think this would keep longer than the day you make it?
Misti, I’m so sorry they didn’t turn out. I purchased the bacon I used at my local Walmart, but it was the thicker-cut bacon that they sell in 1.5 lb vacuum sealed packages. It’s definitely worth it to try again. As for the botched batch – they’d probably make wonderful bacon bits. Or, I chopped my bacon up to go in a chocolate stout cheesecake anyways. Again, I’m very sorry the ingredient list wasn’t more detailed. I’m going to go in and specify thick-cut, high quality bacon right now!
Just made this last night. I did it with Bell’s Two-Hearted Ale. It is SO good. I’m not sure how much of it will actually make it to the party I’m supposed to take it to tonight!
Would also make fantastic Bacon Brittle!
Another good recipe that might give variety in flavor for guests is one my family affectionately refers to as “bacon candy.” Benefit is that it doesn’t require much mixing and no brushing so it’s super simple. Of course, the con is that it doesn’t involve beer.
The basics from the recipe are mixing 2 Tbs of brown sugar with 1 Tbs of 8th Wonder Spice blend. Sprinkle half on the bacon in the cookie sheet and cook for 10 min at 350. Remove from oven, flip, sprinkle the rest of it, and cook for another 10 min. That said, last time I made it we had to cook it for another few minutes to get it fully cooked.
I did a side by side comparison of the two recipes this past weekend, and they are both AMAZING. I couldn’t decide which was better! The one with the beer is a little more sweet and the one with the 8th Wonder has a little more kick (but not spicy). I can’t wait to make them both for a cookout or something!
I used regular, cured bacon – and the mixture adhered to the bacon just fine. It appears to bead up on the surface of the bacon on the first application, but after some time in the oven and subsequent additions of the beer-sugar mixture, it stuck on the bacon in an even, thick layer.
Making these for the second time tonight, my hubby and I love them! The first time I used thin cut bacon that I already had and the taste was still good, they just fell apart easy. Trying SUPER thick cut bacon tonight with a wheat beer! Excited to see how they turn out! Thanks for sharing the recipe!
I found the recipe for the beer bacon cheesecake on Pinterest a few weeks ago and of course saved it to make on Superbowl Sunday! I just made the candied bacon…. oh dear. It tastes so heavenly. I am a strict turkey bacon girl (only because when I eat bacon, I want to eat tons, so it makes me feel less guilty), so when I have a taste of real bacon, let alone this CANDIED AWESOMENESS….. oh dear. I’m in trouble. I’ll be making the cheesecake tomorrow night… assuming I don’t munch all the bacon between now and then! And I thought I’d have to worry about the husband eating it all. This is DELICIOUS!
It’s in the oven now!! I added a bit of cayenne…:)
That sounds like a fabulous addition. I think I’ll be trying that myself
I made this yesterday for the Superbowl. This is the second Pinterest recipe that set off my smoke detectors. Smoke poured from my oven and I had to open all my doors and windows. The sauce was too liquidy and dripped onto the foil in my pan, which then burned and smoked up my house.
I’m sorry you had an issue with the smoke. I had some, but nothing that the exhaust fan didn’t take care of when I opened the oven door. And, I found that the bit of smoke that there was added to the flavor of the bacon. If you had a problem with the bacon sticking, spraying the rack might help. Or, just let the bacon cool slightly and then remove it to a piece of wax paper to cool completely.
I had a similar issue to Debbie–lots of smoke. I did try to make 3 lbs all at once though so maybe that was part of the issue. The bigger issue was that I was hoping to do that during the little one’s nap time and smoke detectors aren’t really compatible with nap time. At least I got to test the smoke detector and I’m looking forward to my dad, brother, and husband trying it for Valentine’s Day
I’m very sorry – but I don’t think it would make the trip if it wasn’t refrigerated. Have you thought about some homemade candies? That would surely make the trip! I have a great recipe for
I’m emailing her just to make sure she gets this message! Thanks, Drew
I made this today. I only made one pound to see how it would turn out. I was worried about the smoking from the oven. While I did have to open some windows, it wasn’t too bad. The beer candied bacon was absolutely delicious and looked just like the picture. I will definitely have to make double or triple batches in the future. Thank you so much for the great recipe.
Thanks Laura for this recipe- It was awesome. All we had was a large bottle of Shiner Octoberfest, so used that. It was a bit sweet for my liking, but my food group (theme was crunch time, due to a baby on the way), loved it. Any tips on beer or even sugar/spices that would make it a bit less sweet (just for me)?
You could always use less sugar, Margie. Or you could try honey or maple syrup in place of the sugar as well!
I made two batches for Thanksgiving-2013 appetizers. The first batch was exactly to the recipe and was delicious. I added 1/2-teaspoon of cayenne pepper to the glaze in the second batch……it was GONE about 5 times as fast as the regular. It gave it a devilish little after-burn of heat. Thanks for the wonderful recipe!
This is awesome!!! Made it for a bday and put cayenne powder to add some heat in one batch. We dipped that in a chocolate fountain and EVERYONE loved it. Also, made the cheesecake (my first ever cheesecake) needless to say I’m making them both again for Xmas…
OK, I’m stumped. How do you get people to wait an hour after you make bacon to actually EAT bacon?
These are awesome, I added a light dusting of a BBQ rub as they were cooling, well the sure we’re the hit of the party.
I was inspired by your recipe and made my variation yesterday for my husband’s v-day present. I used half maple syrup and half bourbon and I start my bacon in a cold oven. It turned out great. Thanks for the inspiration!
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