Everyday Mom's Meals: Pigs in Sugar

Sunday, May 29, 2011

Pigs in Sugar

Maybe you've heard of "Pigs In Mud"? Maybe not. We love them. What are they you ask. Well, it's bacon, dipped in chocolate, sprinkled w/ powdered sugar and they are one of our favorite treats at the Indiana State Fair every year. They were brand new at the fair a few years back and as soon as we saw them we knew we had to try them. People everywhere can put their noses up and say "ewwww" but don't knock it til you try it! I know it sounds weird, but if you're like me, and you like sweet and salty at the same time, they satisfy in every way. We're also a family of bacon "dippers"- we always dip our bacon in maple syrup. Again, salty and sweet together, harmonized in one bite. So when I saw Ina Garten do this my heart sang! I've been baking bacon instead of frying for years now, and it turns out perfect every time; but this time they will be "pre-dipped" for our eating pleasure:)


Maple Roasted Bacon

16 slices bacon
1-2 TBS good maple syrup

Preheat the oven to 400. Place a baking rack on a cookie sheet and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Bacon on FoodistaBacon

4 comments:

Natalie said...

We are thick sliced bacon lovers at our house...if you use thick sliced, it has to bake longer...I even ended up broiling on low for the last 3-4 minutes...will probably broil both sides next time! We loved it!

Krista said...

Yeah, I never thought about thicker slices. Good tip! Glad you liked it!

Tricia M said...

My mom has made this for may church breakfasts and it was a huge hit. I will say that I've had it made with 'Real' maple syrup and the fake and it was by far best with real maple syrup. I've also made bacon with brown sugar sprinkled on top- it sort of candies it....yummy!

Krista said...

Yes, Ina does state use "good" maple syrup, and I will admit, I only had store bought in the house and I think it probably burnt quicker than the real would. I'm going to try the brown sugar next time!