Yep, you heard me.
Sounds gross right?
Nope. It's the most awesome appetizer EVER. It's one of those times when you eat one and then you have to have just one more, and then just one more.
When I serve them, they fly off the plate with in minutes.
Imagine smoky,sweet,salty,chewy,warm...and bacony!!!!
Let's be honest and just call it what it is... bacon crack.
I found this recipe through a friend about 5 or 6 years ago. The Farm Chicks have a similar recipe and I think in the disco era, these were called Rumaki.
And they are gluten free!
It's easy, but a little step intensive, but oh so good... so you have to make a lot.
3 slabs of smoked/maple bacon each cut in half down the middle
1.5 cups of brown sugar
1 small jicima
about12-15 medjool dates
Preheat your oven to 400 degrees.
Get one of these ugly guys; a Jicima and cut into matchstick size pieces.Don't use the peel. You can also use Water Chestnuts if you can't find Jicima.
There's a pit inside that you throw out. The rest is edible and it's sticky and sweet.
chop it into a pulp.
Take your bacon that you've cut in half and toss in brown sugar.
Lay on aluminum foil and put in your hot oven.
This next part is really important. You have to keep a close eye on them. If you let them cook too long; you can't roll them, only cook them half way.
Also, you are cooking hot grease and sugar be super careful: One, not to forget and start your house on fire, and two, they can cause bad,bad burns. One of the first times I made it I got some on my hand. Let me tell you, there is nothing like melted sugar to make hot grease stick to your hand.
Carefully remove them with tongs from the foil when they have cooled a bit and put on a ceramic plate to let them cool the rest of the way.
Once they are totally cool, roll the bacon pieces with a piece of Jicima and a small dab of dates (about the size of a small marble.) and roll the bacon and put a tooth pick in it to hold it together.
Sprinkle a little more brown sugar on top and put them back in the oven until they are a nice deep brown, watching so they don't burn. At this stage they go from brown to burnt really fast.
Remove carefully from the pan and let cool all of the way before serving.
Makes about 72 ending on how many pieces are in your slab of bacon.
Enjoy your bacon crack, er, I mean candy! ;)