BACON TOFFEE RECIPES

Name: Toffee-Coated Peanuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 cups.
Ingredients: 1/4 cup sugar; 2 tablespoons butter, melted; 2 tablespoons corn syrup; 1-1/4 teaspoons ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 cups unsalted dry roasted peanuts

TOFFEE-COATED PEANUTS RECIPE: HOW TO MAKE IT

Toffee-Coated Peanuts Recipe: How to Make It image

A handful is never enough when you serve these mouthwatering nuts, so be sure to make plenty! The sweet toffee coating is enhanced with cinnamon and nutmeg.

Provided by Taste of Home

Categories Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 cups.

Number Of Ingredients 7

Ingredients

1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups unsalted dry roasted peanuts

Steps:

Preheat oven to 300°. In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake until bubbly and golden brown, stirring once, 20-25 minutes. Cool on a wire rack; break apart if necessary. Store in an airtight container.

Nutrition Facts : Calories 186 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

BACON-ONION JAM RECIPE - NYT COOKING

Bacon-Onion Jam Recipe - NYT Cooking image

Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn. But don't think that is its only use. Bacon-onion jam is also a terrific sandwich condiment. Paired with crumbled blue cheese, it's a fantastic topping for a serious, grown-up pizza pie. And because the recipe makes a lot of jam, all three options are possible. One note: Take your time. The point is to cook the mixture until it has achieved full jamminess. The onions should really caramelize. Covered, it will keep in the refrigerator for a week or so.

Provided by Sam Sifton

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3/4 pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled and diced
1 1/2 teaspoons mustard seed
2 1/2 tablespoons dark brown sugar
1/4 cup balsamic vinegar
Kosher salt and freshly ground black pepper

Steps:

Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Nutrition Facts : @context http//schema.org, Calories 223, UnsaturatedFatContent 10 grams, CarbohydrateContent 11 grams, FatContent 17 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 6 grams, SodiumContent 287 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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