A Taste Of The Unexpected

There are some ingredients I just love to experiment with.  Additions that take recipes from just ok or ordinary, and make them something more memorable and delicious.  One of those ingredients is bacon.

So I have your attention now, don't I?

There is just something about bacon that makes people happy.  The smell of it cooking on a Saturday morning just seems to make everything seem ok.  Eating it seems like a guilty pleasure and a reward all at the same time.   So adding it to dishes when you don't really expect to find it is something I love doing.  This recipe for Spicy Bacon Mixed Nuts is a perfect representation of that concept.

Thick cut bacon works well!

The flavor that is imparted from the bacon adds a touch of smoky richness that the roasted nuts just wouldn't have on their own.  That, contrasted with the spicy heat from the cayenne and the sweetness from the sugar makes each handful a perfect bite.

I adapted this recipe from one of Giada's and when I read the recipe I just knew it would be a huge hit with my family.  This past Thanksgiving, I was making a batch and had it cooling on the counter when my parents arrived.  They had no sooner than set down their luggage inside the door, hugged me and then we dove into the pan!  We all three stood there shoveling the bacon-y goodness into our mouths, laughing.  Mmmmm, bacon!  Just a few days later, my in-laws arrived for our version of Thanksgiving, and they too were hard pressed to keep from going back to the pantry for nibbles of the crunchy treat.  I knew I had found a keeper for sure!

When it is first added to
the pan, it is a bit crowded.   

Assembling these is really quite simple.  First, take about half a package of bacon and cut it into small 3/4 inch pieces.  I choose to use a thicker cut because I like the texture it has once it is cooked.  If you love Applewood smoked or Maple flavored bacon, I think this recipe would adapt well to whatever you like best or have on hand.  So after you cut up the bacon, sauté it over medium heat until it is cooked through and golden and crispy.

After it is cooked through, the bacon
is crispy and moves around the pan easily.

When you first put it in the pan it will be somewhat crowded but it will cook down and shrink up into little bite sized pieces.  (You can see both of the posted pictures to get a better idea of what I mean.) Keep an eye on it so it doesn't burn, but using the medium heat will ensure it all gets cooked through evenly.  You won't be cooking it any further so be sure and get it nice and crispy at this stage.  Feel free to conduct tasting experiments to ensure it is at its full level of deliciousness.  I find that cooking bacon usually draws any interested "taste testers" who might be home into the kitchen!

Using a slotted spoon, remove the cooked bacon to a paper towel lined plate and allow to cool.  Reserve the bacon fat into a measuring cup, being careful not to burn yourself on the hot grease.  If you decide to make a double batch, be sure and cook off the bacon in two batches to ensure your bacon cooks to the crispy and crunchy final product you are looking for.

Save that egg yolk for something else,
because you won't need it for this recipe.

While the bacon is cooking, you can prepare all the other ingredients.  Separate one large egg white and add it to a larger mixing bowl -- one large enough to handle all the ingredients you will be adding! -- and whisk it with a teaspoon of kosher salt until it is foamy and well incorporated.  Slowly add in 1/3 of a cup of granulated sugar and about a teaspoon of cayenne and mix until it is well combined.

You can certainly control the heat level by adding more or less of the spice.  I like these to have some good heat to them to really contrast with the salty bacon and the sugar coating.  It adds a depth of flavor and unexpected taste to the final product that I really enjoy.

Egg white, salt, sugar, cayenne
and nut mixture...

At this point, you can add in your mixed nuts.  Really the sky is the limit here, but I love the combination of pecans, walnuts and almonds.  For a single batch, I used about 1 cup of each of the kinds of nuts....more of the pecans just because they are my favorite.  Using a large spoon or spatula, mix the nuts well, being sure to coat them all in the egg white mixture.  Take the reserved bacon grease and spoon it onto the rimmed baking sheet.  I use a Tablespoon measure for this step and add the grease just until it coats the bottom of the pan.  Tilt the pan back and forth to get it to cover evenly.  This step adds a lot of bacon flavor to the end product so I recommend that you don't skip it.  If you want to cut back some on the calories and fat then just use a little bit of the grease.

All set for the oven! 

Scoop the nut mixture onto the pan and spread it out evenly.  Bake in a 325 degree oven, until crispy and roasted, turning and stirring the mixture every 10-15 minutes or so.  Depending on your oven and the size of the baking sheet you are using, the total cook time can vary so keep checking on them to ensure you don't burn them.  For me, 30 minutes is just about perfect.  When you first take the nuts out, they may be just a little bit soft still, but they will crisp up as they cool.

Set the pan on the counter to completely cool (if you have that kind of willpower) and then scrape the mixture into a bowl.  Take the cooked crispy bacon you set aside earlier and mix it together with the nuts.

This mixture will stay fresh and tasty in airtight tupperware containers or ziplock baggies in a cool dry place, for the few days that it will take you and your family to consume it.  I will give a fair warning here that the mixture does leave the pan in quite a sticky state.  My suggestion is to just fill the sink with hot, soapy water rather than trying to wrestle with it.  I'm sure you can find something to munch on while you wait for it to soak!

Spicy Bacon Close Up!