Sticky Pig Twigs… can bacon get any better?

Sticky Pig Twigs

 

Published in Carolina Country Magazine April 2018

Oh bacon, how we love thee.  Let us count the ways!  

It’s hard to make bacon more better… but y’all, you just must make some of my Sticky Pig Twigs to see it can be done.  You can make them with honey or pepper jelly (I make with Peggy Rose’s HOT pepper jelly and mustard too)… 

Peggy Rose's Pepper Jelly & Champagne Mustard

 

but when you make them, be sure to make a pile, because if there are many folks around, these sticky twigs won’t last very long!  Just watch closely since they will burn in a minute if you don’t take out of the oven in time!

Enjoy!  And come on over to my fun facebook community… and Peggy Rose’s too!

Find locations to buy her jellies and mustard here!

Sticky Pig Twigs

Make a pile of these, because they will disappear right before your eyes. Enjoy as is, or chopped on salads. Especially good on a juicy summer BLT … add more hot pepper if your crowd can take it!

Course: Appetizer, Fun Food!, Snack
Cuisine: Southern
Author: Wendy Perry
Ingredients
  • 1 pound thick sliced bacon, cut in half
  • 4 tablespoons pepper jelly or honey
  • 1 tablespoon light brown sugar
  • 2 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon stone ground mustard (I like Peggy Rose's Champagne Mustard!)
  • 1/4 teaspoon cayenne pepper
  • freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees.

  2. Blend all ingredients (except bacon).

  3. Line baking pan with foil or parchment paper. Place wire cooling rack over lined pan and spray. Lay slices of bacon on rack. Bake 15 minutes. Brush bacon with glaze and continue baking about 5 minutes. Turn bacon over and brush. 

  4. Continue brushing and cooking at 5 minute intervals, checking to make sure bacon does not burn. Remove from oven when deep brown and edges are crisp and curled, about 30 to 35 minutes total. Cool on wax paper or rack. 

Recipe Notes

Note: If making multiple batches, change liner between new pans as the sugar will drip onto foil, burn and smoke up your kitchen.

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