Bacon Lollipops Recipe: Thick-Cut Bacon On A Stick
Our mouth began to water when we saw these Vanilla Bourbon Bacon Lollipops on MackenzieLtd.com. Thick slabs of smoked Danish bacon are slow-cooked with a vanilla-bourbon glaze for a sweet, smoky flavor. You can use the vanilla-bourbon sauce as a glaze, to drizzle over the bacon, or as a dipping sauce.
Either way, it’s a treat for any bacon lover. You just heat and serve the lollipops for an appetizer or snack everyone will rave about.
“Absolutely wonderful,” “Beyond amazing,” and “Yummiest ever” are just three of the many happy customer reviews.
Get your bacon lollipops here.
Or, you can make your own.
Do you need Danish bacon*? No. Any thick-cut bacon will do.
This recipe is from Rodelle Kitchen, makers of three varieties of pure vanilla extract.
Rodelle suggests that you can pair this candied bacon with some their stout brownies recipe or vanilla bean ice cream.
How to serve the lollipops?
1. PREHEAT the oven to 375°F. In a medium saucepan, heat the bourbon and vanilla extract until boiling. Reduce the heat and simmer until reduced to ½ cup. Let cool slightly.
2. PLACE the brown sugar on a plate. Coat the bacon on both sides with the bourbon-vanilla sauce. Then place the coated bacon onto the brown sugar, patting it down to make the sugar adheres. Repeat on the other side.
3. LINE a baking sheet with aluminum foil and place a rack on top. Place the bacon on the rack and bake until it is crispy and cooked through, about 20 to 25 minutes.
No dipping sauce is required, but if you want one, honey mustard is a good choice.
You can make honey mustard by mixing honey into Dijon or other mustard, to taste.
Try 1 tablespoon honey to 2 tablespoons mustard to see how you like the proportion.
You can also make a low-glycemic version with agave or an artificial sweetener.
*Danish bacon is bacon made from pigs raised in Denmark. Unlike American bacon, which is cut from the belly, Danish bacon is cut from the loin of the pig. It tends to be meatier than American bacon, which is called streaky bacon in the U.K. because of the amount of fat striation..