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Feb 1, 2007 05:38 AM


I just saw this recipe on Sounds intriguing, but I just can't bring myself to try it. Pork - mmmm good. Sugar - mmmmm good. But the combination . . . Won't someone please make this and give comments???!!!!

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  1. holiday time there was much discussion here of bacon brittle:

    1 Reply
    1. re: hotoynoodle

      The brittle recipe is much more complicated than the candied bacon recipe. The candied bacon is just bacon and a very specific kind of sugar. Almost like sugared nuts.

    2. My no-recipe version of sugared bacon: put bacon in a single layer on a sheet pan, sprinkle with dark brown sugar & finely chopped pecans. Put under broiler until bacon is crisp & sugar is caramelized. Elizabeth's restaurant in NOLA calls it "praline bacon."

      1. When you consider how great bacon tastes with maple syrup, this recipe is a natural.

        Has anyone tried doing something similar using maple syrup?

        1 Reply
        1. re: FlavoursGal

          Never tried, but I do put real maple syrup on cooked crispy bacon and sausages, too.

        2. I'm about to make a batch of my now-famous bacon wrapped water chestnuts for a friend's party this weekend. I first made them under protest because Husband requested them for a party and I initially felt embarrassed to serve something I felt was so inelegant and pedestrian. Now that my guests actually clammor for these things, I've seen the error of my food-snot ways!

          Essentially you coat good center cut bacon in a rub of brown sugar, ground mustard, ground chipotle pepper, cumin, black pepper, and onion powder. Then wrap it around a water chestnut and bake at 375. Oh - put a cooling rack on the sheet pan and set them on top of it, also line the pan with foil!

          8 Replies
          1. re: Kater

            Kater, I'm stealing that one! thxs.

            1. re: Kater

              I'm not crazy about the texture of water chestnuts, but this sounds really good... does it change the texture at all by cooking them that way?

              1. re: Katie Nell

                Well guests often ask me what is inside, in other words the waterchestnut almost acts like a placeholder. Because they cook for awhile and because I use the canned water chestnuts they are less crisp but they don't get mushy or anything. The 'can-taste' is undetectable and the waterchestnuts take on a lot of the bacon flavor.

                I suspect that this came about as a version of rumaki that excluded the chicken livers but sugaring the bacon turns it into a very different tidbit. I usually assemble them a day ahead and they hold up quite well - but I do give a quick dusting of a little more of the sugar rub before I put them in the over.

                I encourage you to give it a try, most people don't realize that there are waterchesnuts inside.

                OTOH if anyone has ever gone to the trouble of making this with fresh waterchestnuts I'd be interested to hear about it. I tend to think that it would be a waste of a good fresh waterchestnut, but I'm sure that the flavor and texture would be very different.

                1. re: Kater

                  Kater- I tried these on Sunday for our Anti-Superbowl Party (it was just the two of us, but it's always a party with appetizers for dinner!) and I really enjoyed the rub. Mine still had the texture of chestnuts though, but this could be because I baked them at a higher temp. I had some shrimp roasting at 400, so I went ahead and did the chestnuts in the 400 oven as well. Also, I recently discovered that my oven is off by 20 degrees and I keep forgetting to adjust, so it was probably more like 420! Oops! So, I wonder if I did the lower temp if the texture would change? At any rate, we really loved the rub and decided it would be good on anything! Maybe I'll just wrap the shrimp in the bacon next time! ;-)

                  1. re: Katie Nell

                    I'm so glad that it worked fairly well for you! I made it for a party as well and was thinking to myself as I ate one.. "it doesn't taste like a waterchestnut but the texture is pretty distinctive ...". I cooked mine at the usual temp. so I don't think that would do the trick. But I think you could definitely wrap the bacon around shrimp or even a piece of heart of palm if you didn't want two proteins.

                    1. re: Kater

                      Good idea... I could probably just get away with doing the bacon that way- my husband was unwrapping the chestnuts and eating the bacon!

                      1. re: Kater

                        my aunt used to make these, without the rub, and soaking the chestnuts in soy souce over night. the chestnuts were soft, and salty...

              2. Candied bacon is nothing new. Paulines Kitchen in Burlington, VT. was serving it up late 70's early 80's . It is great stuff.