So for those of you have been keeping up with the blog, you probably remember me mentioning in a previous post that I stuffed my face with bacon trail mix at a recent BBQ. C'mon, like you wouldn't! Well, I'll have you know I wasn't the only one scarfing down this delectable treat. Quite honestly, I'm surprised there wasn't a brawl over the stuff. It was damn good.
Anyhow at the persistent urging (ok, ok I didn't need much urging) of Mr. S. and the kidlets, I decided to try and bake a batch of bacon trail mix earlier this week. I learned two valuable lessons in the course of an hour. 1) When you're cooking bacon, everyone wants to be your best friend (even the dog), 2) Keep an eye on the oven, things can burn to a crisp in mere seconds. I made this recipe at Mr. S.'s on Wednesday night and his oven's a bit more fickle then mine. My first batch of bacon trail mix was slightly...just slightly...overdone. The second batch was however was perfect.
So here's the recipe, give it a go. Just be prepared to beat the masses off with a stick.
Bacon Trail Mix (aka 'Tiki Trail Mix' from Food & Wine)
Ingredients
8 thick slices of meaty bacon
3 cups salted roasted peanuts and cashews
4 candied pineapple rings, cut into 1/3-inch triangles
2 tablespoons sesame seeds
1 tablespoon low-sodium soy sauce
1 tablespoon honey (you might want to add just a skosh more if you like your trail mix a bit more "wet")
1/4 teaspoon cayenne pepper
Kosher salt
Instructions
1.Preheat the oven to 350°. Arrange the bacon in a single layer on a rack set over a large rimmed baking sheet. Bake for 30 minutes, until the bacon is crisp. Drain on paper towels and cut into 1/2-inch strips.
2.In a bowl, toss the bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey and cayenne. Spread on a rimmed baking sheet and bake for 20 minutes, stirring once, until the bacon is browned. Season the mix with salt and stir occasionally until cool, then serve.
Makes 4-1/2 cups.
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