Candied Bacon and Spiced Nuts

Hello Eaters!

It’s been awhile. Lucy PK just requested the no-knead bread dough recipe. And the candied bacon recipe so I thought it’d be a good time to resurrect the food blog. 

Here ya go, Luce. 

Love you...

Spiced Nuts With Sugared Bacon

Nov. 28, 2007

Time: 50 minutes

2 cups unsalted, roasted mixed nuts (or use all almonds or cashews)

1 1/2 tablespoons egg white, beaten slightly

2 tablespoons granulated sugar

1 teaspoon garam masala 

3/4 teaspoon cumin

1/8 teaspoon cinnamon

1/8 teaspoon allspice

Pinch of cloves

1/2 teaspoon kosher salt

1/2 teaspoon cayenne pepper, to taste

3/4 pound sliced bacon 

1/2 cup light brown sugar. 

1. Preheat oven to 325 degrees. In a large bowl, toss nuts with egg white, coating nuts evenly. Add granulated sugar, spices, salt and cayenne, and toss to combine.

2. Spread nuts on a baking sheet. Roast, stirring frequently and breaking up any clumps, until nuts are nicely browned, 12 to 15 minutes. Break up any remaining clumps while nuts are still warm; immediately transfer to a bowl. 

3. Increase oven temperature to 350 degrees. Line a rimmed baking sheet with a nonstick liner (or use parchment paper sprayed with nonstick spray). Arrange bacon in a single layer on baking sheet. Sprinkle a thin, even layer of brown sugar over bacon, coating both sides. Bake until crisp and dark golden, 20 to 25 minutes.

4. Transfer bacon slices to a wire rack set over a rimmed baking sheet (or some paper towels) to cool. Cool. Break bacon into bite-size pieces and mix with nuts. 

Yield: 2 cups.