By Mary Ellen Phipps, MPH, RDN, LD
Bacon. Pretty much everyone starts to salivate and dream of breakfast time as soon as they hear the word. Or maybe it’s a BLT sandwich, or a loaded baked potato. I think we can all agree bacon can go on pretty much everything. It’s also the perfect savory partner for the sweet-tart flavor profile of frozen raspberries!
And, I think it goes without saying, but a good candied bacon can pretty much make or break breakfast. Whether it’s a special back to school breakfast, or just a lazy Saturday morning, this recipe for Candied Raspberry Maple Bacon will not disappoint. It’s also incredibly simple, so if you’re a little nervous in the kitchen, don’t worry… this recipe is fool proof.
Not only is this recipe incredibly tasty, it also has a leg up on other similar recipes thanks to frozen raspberries! Raspberries are natural sweeteners. Most of the time, you’ll see some form of liquid sweetener, like the maple syrup in this version (and we’re only using ¼ cup in the whole recipe!) … but some type of granulated sweetener as well. There really isn’t a need for the extra granulated sweetener, especially when we’re using frozen raspberries, too. The little bit of natural sweetness they provide is perfect! Incorporating the natural goodness of frozen raspberries into your dishes adds some nutritional benefits, too.
Give this recipe a try and let us know what you think!
Get the full recipe for Candied Raspberry Maple Bacon here.
About the author: Mary Ellen Phipps is a mother of two, wife, registered dietitian (MPH, RDN, LD), type 1 diabetic, and the brains behind Milk & Honey Nutrition. When she’s not developing recipes that will literally blow your taste bud’s mind, she’s encouraging people to take a proactive approach to health and nutrition by sharing her thoughts on her blog.
