Maple-Lacquered Bacon With Crushed Peanuts
Note: Serve this as part of a special weekend breakfast or with drinks before dinner. From “The New Midwestern Table,” by Amy Thielen.
• 1/4 c. roasted salted peanuts
• 1/4 c. maple syrup
• 12 slices good-quality thick-cut bacon, cut in half
• Coarsely ground black pepper
Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper.
Put peanuts in a plastic bag and pound with a rolling pin until they are finely crushed.
Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.
Remove baking sheet from the oven, flip the bacon again (it should look shiny and feel like it’s starting to stiffen), and sprinkle the chopped peanuts evenly over the bacon slices. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.
Nutrition information per 2 slices:
Calories 175 Fat 11 g Sodium 530 mg Saturated fat 3 g
Carbohydrates 10 g Calcium 21 mg
Protein 9 g Cholesterol 22 mg Dietary fiber 1 g
Diabetic exchanges per serving: ½ other carb, 1 high-fat meat, ½ fat.