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.
Candied Raspberry Maple Bacon
- 12 strips of uncured thick cut bacon
- 1 cup frozen raspberries
- 1/4 cup maple syrup
- Cook bacon according to package directions. You want it to be fully cooked but not super crispy.
- Preheat your oven to 425 degrees.
- Combine the frozen raspberries and maple syrup in a microwave safe bowl and heat for 45 seconds. Stir until combined and mash the raspberries down with a fork until it is all one mixture with as few chunks as possible. Strain the mixture using a mesh strainer over a bowl, so you’re left with just a red liquid in the bowl.
- Assemble a baking rack on top of a sheet pan with edges.
- Spread the cooked bacon pieces on top of the rack, making sure they aren’t touching each other. Brush the top of each piece with the strained maple raspberry liquid. (You won’t need all of the liquid)*
- Bake for 10 minutes. Serve immediately and enjoy!