Bacon Candy

Bacon Candy, Man Candy, Pig Candy, Candied Bacon, whatever you call it this candied bacon is a crowd pleaser! Or should I say man pleaser?

 

I make this every year during the Christmas holidays and it goes fast, so make more than you think you'll need!  Keep bacon candy in the refrigerator until ready to serve or after serving. 

 

IF you have any leftover, you can use it many ways.  Chop it up and serve over salads, top your toffee recipe with it, crumble into your chocolate chip cookie dough, top your pancakes, garnish your bloody mary, toss in with roasted Brussels sprouts or Butternut squash, sprinkle over pizza, garnish soups, add to your burger, serve as a side to just about any breakfast, top grilled chicken, use in your baked beans recipe, serve as a topping to your baked sweet potatoes, top your sundae or milkshake...

 

For an extra decadent treat, dip your Bacon Candy in sweet dark chocolate.  Dip only half way so you have a "handle" to hold onto. Lay dipped Bacon Candy onto parchment paper to completely dry before serving.

 

An alternate method of cooking Bacon Candy is in the smoker. This method gives it an extra smokey flavor that's outstanding!  Prepare your smoker for cooking at about 225°F with indirect heat.

Let the smoker heat up to 225°F before placing the bacon in the smoker. 

Place the bacon into the smoker and let it smoke for about 1 hour over indirect heat.

After an hour, take it out of the smoker and flip the bacon pieces over to the other side, making sure the pieces do not touch.  Sprinkle on more cajun sugar mixture.

Smoke for an additional hour.

Let it cool for about 30-60 minutes before eating it for best results.