Coffee. Maple. Bacon. If we could somehow get an egg and a piece of toast piled on, it would be a complete breakfast. We love the pairing of Trees Knees Coffee Maple here, but when it comes to bacon any product will be delicious.
Cooking the bacon in the oven gives the sugars in the coating plenty of time to caramelize and perching it on a baking rack allows the fat to drip away for perfectly crispy pieces, unlike the soggy chew and overly charred scenario of a pan-fry. If you don’t have a baking rack on hand, cover a cooling rack in tin foil and poke small holes. It'll have the same effect.
2 tablespoons Trees Knees Coffee Maple
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 pieces of thick cut bacon
Preheat the oven to 350°F. Whisk the first four ingredients in a large bowl until incorporated. Add the bacon and use hands to coat thoroughly.
Line a rimmed baking sheet with foil and set a baking rack on top. Arrange the bacon in one layer, brushing extra coating on top, and bake for 30 minutes.
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| Who are we kidding? Maple and bacon are a match made in heaven. Try them all! |  |
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| For the honeys, add one teaspoon of Dijon mustard. (For Salted Honey, omit the salt.) |  |
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| For the sriracha, add two tablespoons of apple cider vinegar and omit the salt. |  |