The twice-baked and savory sensation.
⅓ cup dark brown sugar
4 tablespoons of unsalted Grassland Butter
⅛ teaspoon of cayenne
½ teaspoon of fine sea salt
⅔ cup of whiskey- We prefer Jameson!
¾ pound of thick cut bacon
½ pound of roasted brussel sprouts
Preheat oven to 350 degrees.
Combine butter, brown sugar, salt, cayenne and whiskey in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce. The process should take 8-10 minutes.
Spread the bacon slices on a cooling rack set over a baking sheet. Bake in preheated oven for 10 minutes, turn slices and bake for another 5 minutes.
Remove from oven and brush with glaze.
Return bacon to oven and bake 5 minutes. Repeat basting every 5 minutes until bacon is brown and crisp. About 35 minutes.
Cut or break into pieces and add to roasted brussel sprouts. Drizzle the entire dish with the remaining glaze.
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