If you’ve ever woken up to the sound and smell of sizzling bacon, you know just how powerful — and popular — a good slice can be. Last year, nearly 270 million Americans consumed bacon and 16.39 million ate five pounds or more.
While that might sound like a lot, consumers might grill up even more if they knew how to make buffalo candied bacon. This mouth-watering dish is relatively easy to make and sure to be a huge hit at a dinner or cocktail party.
So, the next time you head to the grocery store, don’t forget to bring home the bacon.
The Best Ways to Make Bacon
Anyone who loves bacon knows that cooking it is truly an art. Cook it too long and it’ll be charred or overly crisp. Take it off the griddle too soon and it’ll wind up rubbery.
Luckily, there are multiple ways to cook, bake and fry up bacon, so it always has the right consistency.
If You Like It Crispy
One of the best ways to ensure bacon is crispy on the edges and tender in the middle is to use a cast iron skillet. Unlike frying pans and baking sheets, cast iron conducts heat evenly to cook every bit of food at the same temperature so as not to under-cook or overcook your meal or, in this case, meat. Avoid overlapping strips and remember to flip it at least once to ensure both sides are crispy.
A non-stick cooling and baking rack can also produce deliciously crispy bacon in a matter of minutes. Place the bacon in a single later on the baking rack and oven bake at 200 °C (400° F)
As it crisps up, the grease will fall through the rack and land in the catch pan, allowing each slice to reach a crunchy consistency. Allow them to cool before enjoying the brittle, bite-worthy goodness.
If You Like It Chewy
For those that prefer their bacon on the chewier side, cooking or baking bacon for a shorter period of time may be the ideal solution. If you choose to cook the meat on a stovetop, simply remove the bacon when it reaches the perfect consistency. Avoid cooking at high temperatures to prevent burnt ends or overly crisp edges.
If you’d rather bake the meat, skip the rack and place the strips on a baking sheet lined with parchment paper. Bake to your liking and remove from the grease immediately. Otherwise, you can leave them in the grease to soak up extra moisture and make them even more chewy and rubbery.
Making Buffalo Candied Bacon
Once you’ve mastered your preferred cooking method, it’s time to try something new. Enjoy the best of both worlds with crispy, chewy buffalo candied bacon. This mouth-watering dish is especially popular for the Super Bowl, but can be enjoyed year-round.
Plus, you can easily substitute ingredients to make your version sweeter or spicier depending on which flavors you and your guests prefer. Make it on the grill, in the oven or inside a smoker with flavored wood chips for an extra bold or savory taste.
First, gather all four ingredients: bacon, buffalo sauce, brown sugar and cayenne pepper. Then, mix a quarter cup of Frank’s hot wing sauce with a half cup of brown sugar and a teaspoon of cayenne pepper. Add an extra dash of spice if you really want to turn up the heat.
Use a basting brush or spoon to brush the mixture onto each slice of bacon. Then, put the sticky meat on a pan with some tin foil and p\ut it on the grill for 30 minutes at about 175°C(350°F). Flip the bacon halfway through and remove it from the foil immediately after it finishes cooking. Otherwise, the strips will reabsorb the fat and lose some of its crispiness or stick to the foil and crack when you remove them later.
Allow the bacon to cool for a few minutes until the coating is no longer runny or gooey. Then, transfer to a serving plate and enjoy immediately. Dip in melted chocolate for an extra savory experience.
The Savory Simplicity of Buffalo Candied Bacon
- Basting Brush
- Basting Spoon
- Tin Foil
- Serving Plate
- ½ cup Brown Sugar
- 1 tbsp Cayenne Pepper
- ¼ cup Buffalo Sauce Frank's RedHot Buffalo Wing Sauce is highly reccomended.
- Mix together Buffalo Sauce, Brown Sugar and Cayenne Pepper. Add an extra dash of spice if you really want to turn up the heat.
- Use a basting brush or spoon to brush the mixture onto each slice of bacon.
- Then, put the sticky meat on a pan with some tin foil and put it on the grill for 30 minutes at about 350°F.
- Flip the bacon halfway through and remove it from the foil immediately after it finishes cooking. Otherwise, the strips will reabsorb the fat and lose some of its crispiness or stick to the foil and crack when you remove them later.
- Allow the bacon to cool for a few minutes until the coating is no longer runny or gooey.
- Transfer to a serving plate and enjoy immediately.
- Dip in melted chocolate for an extra savory experience.
The Perfect Pairings
While buffalo candied bacon makes a delectable snack on its own, you can also use it in other dishes or even drinks like Bloody Marys.
Crumble up a few pieces and use as a garnish on sundaes or cocktails. Add them to salads, burgers and baked potatoes or serve alongside pancakes or waffles. Here are a few more perfect pairing ideas to inspire your inner chef.
McIntosh Maple Crumble
Looking for a sweet treat to serve after a meal? This McIntosh Maple Crumble makes for the perfect dessert and only requires 15 minutes of prep. Plus, all you have to do is add the candied bacon on top after you’re done baking the crumble.
In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Then, mix the flour, rolled oats, walnuts, brown sugar, and sea salt in a large bowl. Cut in the cold butter pieces with a pastry cutter and distribute the crumble over the apple mixture. Bake for 40 minutes at 190°C (375°F) and top with bacon for an extra spicy kick.
If you’d rather play it safe and avoid mixing buffalo flavor into a dessert, try topping a few salads with the candied bacon. Use this recipe to make a festive side dish salad that’s perfect for fall — or any time of year, for that matter.
Coat the pecans in a sugar-spice mixture and bake until golden brown. Then, whisk together maple syrup, cider vinegar and olive oil to make dressing. In a large salad bowl, toss the spinach, nuts, blue cheese crumbles, bacon and dressing and serve.
If you feel the pecans might add too much sweetness, skip the extra glaze and choose raw, toasted nuts instead. In this case, the bacon will probably add enough sweet and spicy flavor on its own.
Taste Over Class
Buffalo candied bacon may not seem like the classiest hors d’oeuvre to serve at a dinner party. However, it might be the tastiest, so don’t be afraid to branch out and give it a try. And don’t be surprised if your guests ask for the recipe!
If you or your guests are true meat lovers, we would highly suggest checking out our ultimate succulent Slow Cook Lamb Recipe that comes with oh so delicious homemade dumplings. But as a cautious warning, be warned once served, your friends will be sure to insist that you host every dinner party from now on.