Sweet and Spicy Bacon

Holidays are the perfect setting for a brunch. No matter if it’s Mother’s Day, Easter or Christmastime, late-morning meals that combine breakfast and lunch are a great way to eliminate the need to get up early and serve guests.

We’ve been kicking around the idea of hosting a brunch for some friends of ours during Therese’s school break, so I’ve been looking for some recipes that would be attractive as well as tasty.

Here’s one that features just about everyone’s favorite, bacon. The sweet and spicy version is topped with Nutella, a chocolate-hazelnut spread.

Sweet and Spicy Nutella-Coated Bacon
1 tablespoon light brown sugar
1 teaspoon chili powder
1 teaspoon ground black pepper
6 thick slices bacon (½ to ¾ pound)
3 tablespoons Nutella
Fleur de sel or another coarse salt
Preheat the oven to 375 degrees. Combine brown sugar, chili powder and black pepper in a small bowl and set aside.
Spray a rimmed baking sheet with nonstick cooking spray. Arrange bacon slices on baking sheet, making sure they do not overlap. Bake for 8 to 10 minutes, depending on desired doneness, then remove from oven and carefully flip bacon slices.
Sprinkle each slice liberally with sugar-pepper mixture. Return to oven and bake for an additional 8 to 10 minutes. Cool bacon slices on paper towels until approximately room temperature.
When bacon has cooled, place Nutella into a small bowl and microwave on high for approximately 15 to 20 seconds, until softened. Transfer bacon slices to a piece of parchment paper on a baking sheet or large plate. Using a silicon brush or icing spatula, lightly spread Nutella onto the top of each bacon slice. Place plate into refrigerator and allow Nutella to harden. Once coating is firm to the touch, sprinkle with fleur de sel and serve.
Yield: Serves 6.
Approximate nutritional analysis per serving: 150 calories, 10 grams fat (3.5 grams saturated), 15 milligrams cholesterol, 7 grams protein, 8 grams carbohydrates, 7 grams sugar, no fiber, 355 milligrams sodium, 15 milligrams calcium.

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