Maple Pecan Sundaes With Candied Bacon Recipes

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CANDIED MAPLE BACON SUNDAE



Candied Maple Bacon Sundae image

When it comes to sundaes this one is guaranteed to rock your world! Make sure to have enough of all the extras on hand as everyone will want more.

Provided by Chef Dennis Littley

Categories     Dessert

Time 1h15m

Number Of Ingredients 26

1 cup sour cream
1 cup heavy cream
½ cup whole milk
½ cup sugar
1 tablespoon vanilla
1 cup pecan halves
2 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon cinnamon
1 teaspoon chili powder (or spice of your choice)
12 ounce extra thick center cut bacon
2 ounces butter (melted)
2 teaspoons Dijon mustard
1 dash Worcestershire sauce
1 teaspoon chili powder
½ teaspoon sea salt
4 ounces chocolate (your choice of type- melted)
20 Sea Salt and Vinegar Potato Chips
1 cup white sugar
¼ cup water
½ cup heavy cream
1 tablespoon bourbon
6 ounces heavy cream
2 tablespoons sour cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

  • In a mixing bowl with a wire whip, mix all of the ingredients together until sugar is fully dissolved.
  • Place ingredients in your ice cream or gelato maker and freeze according to directions.
  • Allow Gelato to set up 4-6 hours before serving.
  • Place pecans in a 350 degree oven for 10 minutes on a baking dish
  • Melt butter in a small pan and mix in brown sugar, cinnamon and chili powder
  • After 10 minutes, remove pecans from oven and toss in sugar butter mixture until all pecans are well coated.
  • Place coated pecans back on baking dish and put back in the oven for 10 minutes.
  • Allow pecans to cool on parchment
  • Mix all ingredients together in a large bowl (except for bacon) until well blended
  • Carefully add bacon to the mixture, making sure to coat both sides of all the bacon.
  • Place bacon on a wire rack over top of a half sheet pan (it's a good idea to line the baking pan with foil to catch any drippings)
  • Place tray in 350 degree oven for 30-40 minutes. Bacon should be dark brown but not burnt. If you don't cook the bacon long enough it will be chewy instead of crunchy.
  • Allow bacon to cool for a few minutes then remove from wire rack onto parchment.
  • Melt 4 ounces of chocolate (your choice)
  • Sea Salt and Vinegar Potato Chips
  • In a sauté pan add sugar and water. Swirl to mix and cook over medium high heat, until sugar completely dissolves and becomes a beautiful dark amber color. Remember to keep the sugar moving in the pan by swirling the mixture around (do not use a spoon). Do not allow the sugar to burn! When its reached that rich color remove from the heat and allow to cool down for 2-3 minutes.
  • Add heavy cream slowly mixing in with a wooden spoon.
  • Add in bourbon and mix well. Allow sauce to cool.
  • In a mixing bowl add cream, sugar and vanilla and slowly beat the cream until in has stiff peaks. Do this slowly so it has time to build. (If you beat the cream too fast it will barely last one day, take your time (7-10 minutes) and it will last 3-4 days)
  • When cream is fully whipped fold in sour cream.

Nutrition Facts : Calories 1220 kcal, Carbohydrate 83 g, Protein 13 g, Fat 95 g, SaturatedFat 45 g, Cholesterol 212 mg, Sodium 771 mg, Fiber 3 g, Sugar 74 g, ServingSize 1 serving

MAPLE-CANDIED BACON



Maple-Candied Bacon image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

1 pound thick sliced bacon, good quality
1/2 cup maple syrup, Grade B
1 teaspoon Dijon mustard
Finely ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
  • In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
  • Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

WHISKEY MAPLE SUNDAES WITH CANDIED BACON



Whiskey Maple Sundaes with Candied Bacon image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h25m

Yield 6 sundaes

Number Of Ingredients 10

2 cups heavy cream
1/2 cup pure maple syrup
1/4 cup corn syrup
Pinch kosher salt
3 tablespoons whiskey
6 slices bacon (your favorite variety)
6 tablespoons pure maple syrup
3 tablespoons packed light brown sugar
1/2 gallon chocolate ice cream
Two 1.4-ounce toffee bars, chopped

Steps:

  • For the whiskey sauce: Combine the heavy cream, maple syrup, corn syrup and salt in a medium saucepan and stir. Cook over medium-low heat, stirring constantly, until the sauce has reduced and thickened, about 25 minutes. (The sauce should bubble slightly as it's cooking). Stir in the whiskey and take off the heat.
  • Pour into a container and let cool to room temperature, then refrigerate until completely chilled, about 2 hours.
  • For the candied bacon: Preheat the oven to 350 degrees F.
  • Set a wire rack on a rimmed baking sheet and lay the bacon slices on the rack. Microwave the maple syrup and brown sugar together in a small bowl until just melted, 15 to 20 seconds, then stir or whisk to combine. Brush the mixture on both sides of the bacon.
  • Bake, rotating the pan halfway through, until crisp, about 15 minutes. Remove and let the bacon cool on the rack for a few minutes, then gently lift the bacon off the rack and set it back down. (Doing this will ensure it doesn't stick to the rack when it cools.)
  • For the sundae: Using a 2-ounce scoop, put 3 scoops of ice cream in a dish. Drizzle some of the chilled maple whiskey sauce over the ice cream. Cut a slice of bacon in half and arrange in the dish. Top with the chopped toffee bars. Repeat 5 more times and enjoy!

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON



Maple Pecan Sticky Bun Biscuits with Candied Bacon image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h10m

Yield 9 biscuits

Number Of Ingredients 16

5 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
2 cups cold buttermilk
3 tablespoons unsalted butter
1/3 cup pure maple syrup
3/4 cup light brown sugar
1 cup chopped pecans
1 tablespoon heavy cream
1/3 cup granulated sugar
2 teaspoons ground cinnamon
4 slices bacon
3 tablespoons light brown sugar
1 tablespoon pure maple syrup
Freshly ground black pepper

Steps:

  • Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
  • For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
  • Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
  • For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
  • On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
  • On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
  • While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
  • Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
  • Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

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