Espresso-Maple Laquered Bacon


Beautiful coffee beans shown above

Makes ½ pound of bacon and 1 cup of espresso-maple syrup
Adapted from Toby’s Estate Coffee (125 N. Sixth St.; 347.457.6160)

½ pound thick-cut, nitrate-free smoked bacon (about 6–8 slices)
3 shots espresso 

½ cup pure Vermont maple syrup
6 whole cardamom pods

Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.

Preheat oven to 350°. Lay the bacon out on a sheet pan. Bake, turning once until the bacon is mostly crisp but not too dry. Remove from the pan. Brush ½ teaspoon of the espresso-maple syrup on each slice of bacon and let cool a bit before devouring.

Courtesy of:

Dori Ross