Glazed Bacon

After a couple of tries at this, I decided that I prefer to initially bake the bacon, drain on paper towels and blot, and then apply glaze and bake on a second cookie sheet lined with parchment that has a very thin brushing of bacon grease on it. This reduced the grease in the finished product.

It is a well-known facet of Murphy’s Law that cheese straws made within one hour of a party will fail. Enter this recipe! Saved me from showing up empty-handed. Changed technique to save time & add flair, and it worked super well. No brushing strip by strip. A double batch fits on one large, edged baking sheet. 1. Use any thickness bacon on hand: regular &/or thick. Good results for both; details below.* 2. Mix the glaze in a medium sized bowl. 3. Use kitchen shears to cut the bacon, still in the package, into thirds. Drop the bacon directly into the bowl of glaze. 3. As if you were making bread, massage and fold the bacon into the glaze, separating the pieces as you go. 4. Roll up the pieces of bacon, one at a time, and place on parchment. Put the cut edge on the bottom to prevent unrolling. They will tighten & shrink in the oven; you can jam a double batch on one sheet if you arrange the rolls at an angle. 5. Scrape & drizzle any remaining glaze from the bowl onto the rolls. 6. Bake per recipe but do keep an eye on them. Remove from oven & cool. 7. Pierce each piece with a toothpick/skewer and serve as an hors d’oeuvre, nibble, or side dish. *Re using thick & regular sliced bacon: I put the regular pieces in the middle of the baking sheet, and the thick pieces at the corners/edges. (Don’t cram any tightly into the corners though. You’ll just end up with four pieces to throw out, as the glaze will caramelize into a burnt caramel glue.)

So delicious! Relatively quick and easy and it was a crowd pleaser!