Prepare to meet your new obsession, bacon lovers. This simple candied bacon recipe takes this beloved meat to new heights by adding a touch of sweetness. The result? A delectable treat that’s perfect for breakfast, brunch, or any time you’re craving a delightful blend of sweet and savory. Get ready to savor every bite.

I’m a fan of bacon, but I usually don’t opt to eat it on its own. In my opinion, it is best used as an addition or ingredient when making other items. But nothing beats the savory-sweet combination of candied bacon. It’s the perfect blend of salty and sweet, and it’s a cinch to make. This easy candied bacon recipe will have you whip up delicious treats in no time.

Bacon is a staple in many homes, and it’s definitely a crowd-pleaser. Now, with this spiced maple and brown sugared bacon recipe, you can take your bacon to the next level. It’s a quick and easy recipe that’s sure to make your taste buds dance. All you need is a few ingredients and a bit of patience.

So let’s get to cooking!

Gather Candied Bacon Ingredients

To start making this easy candied bacon recipe, we’ll need a few simple ingredients. Grab some thick-cut bacon, some quality maple syrup, some brown sugar, and some spices. This isn’t your average bacon recipe – it’s gonna be like nothing you’ve ever tasted before!

Thick-Cut Bacon

There’s something special about thick-cut bacon that makes it perfect for candying. It’s got just the right amount of fat and smokiness that makes it a great base for our sweet and savory concoction. And because it is extra-thick it can stand up to the long heat in the oven with the sugar.

When selecting thick-cut bacon, make sure it’s a good quality bacon. Look for bacon that’s well-marbled with a mix of both meat and fat.

I know that perfectly crispy bacon is the ideal (at least for me), but this recipe won’t quite get fully crisp. The sugars will keep more of the moisture in and make it so we can’t cook it too long. The sugars would begin to burn before fully crisping. So we have to sacrifice a little bit of texture for the sweet sugared bacon recipe.

Maple Syrup

When it comes to selecting your maple syrup, it’s important to note that not all syrups are created equal. To get the best quality candied bacon, you need the real deal! Look for pure maple syrup, not one of those syrups made with corn syrup and artificial flavors. And definitely steer clear of ‘pancake syrups’ for this recipe.

Maple syrup comes in different grades. Look to this in-depth post by Werner Tree Farm for more information on maple syrup grading. Amber and dark syrups have a more robust flavor and are perfect for baking and candying bacon. Though it’s up to you which one to choose.

If you’re looking to find maple syrup online, I have used this bourbon barrel-aged syrup with great success.

Brown Sugar

Next up on the list of ingredients is brown sugar. I’m not as picky about my brown sugar, so I’d say to use whatever you have available – as long as it isn’t old. The dried, chunky brown sugar won’t really work for this recipe. Though you can try to revive it with the old bread trick. Also, you can use either light or dark brown sugar but I would tend to favor dark for this recipe.

Spices

Adding a little flavor to your candied bacon is super easy. For this recipe I decided to go for some warming, aromatic spices. I like to use a simple blend of cinnamon, cloves, and nutmeg. Just mix the spices together and sprinkle them over your bacon before you put it in the oven. If you want a more adventurous flavor, try adding a pinch of cayenne pepper. A little goes a long way, so start small and work your way up. Experimenting with different spices will help you find the perfect combination for your tastes!

And if you really want strips of pure candied bacon, just omit any added spices and use only the bacon, maple, and brown sugar.

Prepare the Baking Sheet

You can set this up multiple ways, but I think the setup below is best. It cooks the bacon well, and it makes for an easy cleanup. Start with a rimmed baking sheet. This will be our base that we can move in and out of the hot oven while cooking, flipping, and coating the bacon.

Aluminum Foil

Grab a roll of aluminum and tear off a sheet that’s big enough to cover the bottom of your entire baking sheet.

Carefully lay down the aluminum foil on the baking sheet. Use your hands to lightly press down the edges of the foil against the baking sheet. This will help make sure that the bacon grease doesn’t seep around the foil and make a mess.

Once the baking is finished, you’ll be able to peel up the foil and throw it out. It’s really helpful because the sugars that drip down will likely end up burning in the bottom of the pan.

Wire Rack

A wire rack will help the bacon stay elevated, allowing the hot air to circulate around it. This will help the bacon cook evenly and not get soggy. It’ll help us get as crispy as possible.

If you are looking for some decent wire racks, I bought this two-pack wire rack from Amazon.

Place the wire rack on top of the aluminum foil. Try to center it in the pan. If you don’t have a wire rack, you can always substitute it with something similar, such as a cooling rack – as long as you know for certain that it is oven-safe!

Candied Bacon Recipe Mixed Seasonings

To follow these sugared bacon directions, we’ll mix the spices and seasonings we use into the brown sugar. This will make it so that they can be evenly spread across the bacon. In my recipe below I have a specific mix of cinnamon, cloves, and nutmeg.

This gives the sugared bacon a little bit of a fall or winter flavor. These spices add a bit of warmth and depth to the flavor. I enjoy this a lot, but you could also just omit the spices and have a straight bacon and sugar flavor.

You could also mix it up by using some different spices in the mix. Try some chili powder, cayenne powder, or chipotle powder for a little spicy kick. Try cardamom, allspice, ginger, or really any other spice or seasoning. As long as you think the flavors would pair well with the sweet bacon.

Just be careful not to go overboard here, otherwise, you may overpower your bacon. Keep track of what spices you use in case you love it and want to recreate the same easy candied bacon recipe again.

I mix the brown sugar, cinnamon, nutmeg, and cloves together until they are evenly distributed. Do this with whatever seasonings and spices you decide to experiment with. This helps to ensure that all the pieces of bacon get an even coating of seasoning. And it makes sure the flavor is consistent throughout the dish.

Coating the Bacon

On to finally prepping the bacon. With all of the ingredients out and ready to go, lay the bacon out on the wire rack. Then brush it with a glaze of maple syrup. Finally, sprinkle it with the mixed brown sugar and spices. This is the key to making a delicious, easy-to-make candied bacon recipe properly. Then everything will be ready to cook.

I recommend that you preheat the oven before you start coating the bacon. Then the oven will be hot and ready to go when you’ve finished coating everything.

Lay the Bacon on the Wire Rack

Now that we’ve got the perfect seasoning mix for our candied bacon recipe, it’s time to lay the bacon on the wire rack. This part of the process is so simple, but it’s an essential part of the recipe.

Simply place each bacon strip out on top of the wire rack. I had a little bit of overhang on some of the ends, especially for longer pieces of bacon. Don’t worry too much about this, because the bacon will shrink as it cooks in the oven.

It’s important to make sure the bacon strips don’t overlap each other if possible. Give as much room in between slices as possible so the bacon can get full airflow in the oven. Though, as you can see in my photos, my bacon was a little bit crowded.

Brush the Maple Syrup on the Bacon

Alright, now we’re getting to the fun part – brushing the glaze on the bacon. Grab a basting brush and spread the maple syrup like you’re painting a masterpiece. You’ll want to make sure the bacon is completely covered so you don’t miss any spots.

Brushing the syrup as a glaze over the bacon makes it so that our brown sugar will stick. You don’t need pools of syrup sitting on top of the bacon, just an even, thin glaze.

If you don’t have a good basting brush, you can try using your fingers or some paper towels to try and get similar results.

Sprinkle with Brown Sugar Seasoning

Finally, it’s time to sprinkle the brown sugar mixture over the bacon. I mean, what’s candied bacon without sugar? I simply used a spoon to pick up a small amount of the spiced brown sugar. Then I went over each piece and lightly shook the spoon to rain down the sugary goodness over the bacon.

Just be sure to sprinkle the sugar evenly, so all the bacon pieces get a nice coating.

Once you’ve added the brown sugar, give the bacon one last pat with your hands to make sure the coating is sticking. Now you can go ahead and move on to the next step: cooking.

Note that on this first pass, only one side of our bacon will be covered in the glaze and brown sugar. We’ll be cooking for about half the time, then flipping and coating the second side.

Bake the Bacon

Once the oven is preheated, it’s time to get to cooking. Just pop the baking tray in the oven and let it do its magic. Halfway through, flip it over and brush the second side with a coat of maple syrup, and then sprinkle with the brown sugar mix.

Bake in the Preheated Oven

Alright, now we’ve got our bacon coated, let’s pop it in the oven. Before you do, make sure you preheat your oven to 375°F (190°C). This is important, as it ensures that your bacon cooks evenly and properly.

With the bacon in the oven, now it’s time for the hardest part: the wait. Depending on your oven, it should take about 30-35 minutes total for your bacon to be cooked. You’ll also want to remember to flip and coat the bacon halfway through the baking time. This will ensure that both sides get coated and have the time for the sugar to melt and stick to the bacon.

Flip and Recoat Candied Bacon

After cooking it for 15 minutes, remove the baking sheet from the oven. Then, carefully flip over every single piece so that the non-coated side is showing. Brush this side with the remaining maple syrup. Then sprinkle the rest of the brown sugar on top.

Pop it back into the oven for another 15 to 20 minutes or so.

You’ll want to keep an eye on the bacon as it cooks since the sugar burns easily. The bottom foil of the pan will burn and blacken as the dripped syrup and brown sugar cook. When the ends of your bacon are just on the edge of looking burnt, it is time to take it out of the oven.

Serving this Candied Bacon Recipe

When it comes to serving candied bacon, the possibilities are nearly endless. I mean, bacon makes everything better. So, sweet candied bacon should make everything even more better, right? Probably not quite everything. Some things don’t really call for the sweetness that this recipe adds.

But there are a bunch of recipes out there that could use candied bacon for a delicious twist.

Candied bacon is a great way to add a salty, sweet, and smoky flavor to dishes. Whether you’re looking for a simple side dish or an impressive main course, the possibilities are endless. Here are some of the best recipes to use candied bacon in.

Candied bacon is a great way to jazz up a salad. I made my fall harvest apple cider cinnamon salad with this bacon specifically in mind. You could also try using this with my pecan and apple salad or my easy apple walnut spring mix salad. To use it in a salad, just chop it up and give it a generous sprinkling over your greens.

For a classic dish, just serve it as a side with some delicious buttermilk waffles. Candied bacon would also be a perfect substitute for regular bacon in my savory and sweet charcuterie waffle skewers. Or add a touch of sugar to a breakfast or brunch quiche Lorraine.

Mix up the classic BLT with candied bacon or try it on your next deli meat sandwich. You can get creative and experiment with unique flavors. Just think of anything that normally uses bacon and could use a little bit of sugary sweetness to round out the flavors.

How to Store Candied Bacon

Now that you’ve got your candied bacon ready to serve, it’s important to know how to store it properly. The best way to store candied bacon is to wrap it in wax paper or parchment paper and place it in an air-tight container or ziploc bag. This will preserve the bacon and help keep it from spoiling.

It will keep in the fridge for up to a week.

If you’re not going to eat the bacon within a few days of making it, you should freeze it. Wrap each piece of bacon in wax paper or parchment paper and place it in an air-tight container or a freezer bag. This will help keep the bacon from getting freezer burn and will help it stay fresh for longer – up to a month.

Note that using the wax or parchment paper will help to keep the candied bacon from sticking to itself.

No matter how you store it, one thing’s for sure – candied bacon is sure to please. And with the right storage techniques, you can keep it fresh and delicious for days – or weeks – to come. So make sure to store it properly and enjoy the sweet and salty flavor of candied bacon any time you want!

Overall, making this easy candied bacon recipe is pretty simple and a fun way to jazz up your regular bacon. With just a few ingredients, you can create a sweet and savory treat that’s perfect for snacking. So next time you’re looking for something new to try, give this candied bacon recipe a go! You won’t regret it.

How did yours turn out?

I’d love to hear when you try out this candied bacon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Easy Candied Bacon

Recipe by Marc PetersonCourse: Appetizers, Breakfast, BrunchDifficulty: Intermediate

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Cooling Time

10

minutes

Total time

1

hour 

5

minutes

This easy candied bacon recipe will have your taste buds sizzling! Learn how to make this delicious sweet and savory treat in no time.

Ingredients

• 1 and 1/2 pounds thick-cut bacon

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon (optional)

• 1/2 teaspoon ground cloves (optional)

• 1/2 teaspoon ground nutmeg (optional)

• 4 tablespoons pure maple syrup

Directions

• Preheat oven the oven to 375°F (190°C)
• Line a rimmed baking sheet with aluminum foil and place an oven-proof wire rack over the foil
• In a small bowl mix together the brown sugar, cinnamon, cloves, and nutmeg
• Lay the bacon out on top of the wire rack on the baking sheet, trying not to overlap the bacon
• Use a basting brush to coat the top side of the bacon with half of the maple syrup and then evenly sprinkle with half of the brown sugar mixture – only one side of the bacon will be covered before putting it in the oven
• Put the bacon into the preheated oven and bake for 15 minutes
• Take the bacon out of the oven, carefully flip the bacon over, brush it with the remaining syrup, and evenly coat it with the rest of the brown sugar mixture
• Return the bacon to the oven and bake for 15-20 minutes until done
• Let the bacon cool for at least 10 minutes before removing it from the wire rack and using or storing it immediately – note that hot sugar can be extremely hot

Notes

• For less of a spiced fall flavor, just omit any added spices and use only the bacon, maple, and brown sugar
• Or mix up the spices and seasonings to create your own flavors – chili powder, chipotle powder, cardamom, ginger, or whatever flavors tickle your fancy

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The post How to Make Easy Candied Bacon Recipe appeared first on Do You Roux?.

Easter is just around the corner, and I’m very excited to share with you a fun and slightly unusual recipe for this important holiday. The acidic and tangy flavors of pineapple unite with the sweetness of Dr Pepper to create a unique flavor combination that everyone will enjoy in this glazed spiral ham.

I know you love to eat great food, so don’t miss out on this tasty meal. If you’re looking for a truly special way to serve ham, this recipe is definitely worth considering. And you can try it yourself – by simply following the easy steps provided below.

First, we’ll cut the pineapple and cook down the glaze. Then use some of the glaze to cover the ham and bake it, covered, for 10-15 minutes per pound. Then remove the lid, add the remaining glaze, and bake it at a higher heat for 15 to 20 minutes. Give it a little rest and then you have a fully cooked glazed spiral ham.

So, what do you say? I hope you’ll give this delicious dish a chance…you won’t regret it!

What Is a Spiral Ham?

Spiral ham is a type of ham that has been pre-sliced in a spiral pattern, making it easier to serve and enjoy. It’s typically made from bone-in ham and has been cured, smoked, and/or cooked beforehand. This means that when we are cooking it we’re really just reheating it to a good temperature for eating.

Because cold ham doesn’t seem too appealing.

A spiral ham typically comes from the back leg thighs of a pig. One of the greatest risks of cooking this type of ham is dry meat. So we’ll mostly cook it at a bit of a lower temperature with it covered a majority of the cooking time to avoid as much liquid loss as possible.

The reheating also gives us an opportunity to add some more flavor to the meat. The spiral cut allows the glaze to penetrate the meat, resulting in a flavorful and visually appealing dish. So gather up all of the glaze ingredients and let’s get to cooking.

The serving size for a bone-in spiral ham is about 3/4 lb per person for the initial ham weight before cooking. So buy your ham accordingly.

Cutting the Pineapple

Fresh pineapple adds a burst of sweetness to the glaze, and it’s simple to cut and prepare. I feel like every time that I actually make the effort of cutting up a fresh pineapple I’m amazed at the delicious flavor it has. Somehow I forget every time and I really need to be better about grabbing a fresh pineapple while shopping.

Note that this recipe will not use all of the pineapple, just 2 cups worth of chopped pineapple. The rest is for you to enjoy or serve as a nice side dish to accompany the meal.

Start by removing the top crown of the pineapple along with a small slice from the bottom. Then stand the pineapple up on the now flat base. Carefully use your knife to cut away the skin from the outside. Try to leave as much of the sweet fruit intact as possible.

Once peeled, turn the pineapple onto its side and start cutting slices roughly 1/4 to 1/2-inch thick. See the photo above for an example of these pineapple slices above the diced pineapple. Cut the core out of the slices and then begin chopping the fruit into small pieces.

Remember that we’ll be wanting these pineapple chunks to break down in the glaze, so smaller is better.

Making the Dr Pepper & Pineapple Glaze

I am going to start this section by saying that this glaze is not traditional, but it is delicious. Plus, it is a great opportunity for you to try your hand at a glaze that has a slightly different ingredient profile. The glaze is the star of this recipe, and it’s incredibly easy to make.

The idea behind this glaze is that the pineapple and Dr. Pepper combine to make a simple sweet and tangy glaze. To do this, we’ll be using a combination of Dr Pepper and pineapple along with some honey and brown sugar.

Start the glaze by melting the butter in a medium saucepan and then adding in the thyme, cloves, and ground black pepper. Give it all a good stir and let it cook for a few minutes until fragrant.

Add in the pineapple chunks, Dr Pepper, brown sugar, honey, and apple cider vinegar. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, until the pineapple is soft and the flavors have melded together.

Remove from heat and let it cool slightly. If you want a purely smooth glaze, you can transfer the mixture to a blender or food processor and blend until smooth. I just used a potato masher to crush the cooked pineapple while still leaving it somewhat intact. I wasn’t going for a perfectly smooth glaze. But either way works

The result should be a thick and luscious glaze with a perfect balance of sweet and tangy flavors. Just remember to use a spoon or basting brush when applying this glaze. Because it will be hot. And will burn your fingers if you try to spread it by hand… Not that I would know.

After mixing the glaze, we’re ready to pour some of it out over the ham for the first cook. Then we’ll do another glaze before a final hotter cook. This will result in a perfectly glazed spiral ham.

Glazing the Spiral Ham

With the Dr Pepper and Pineapple cooked down, we’re ready to top our glazed spiral ham. As I stated above, we’ll be doing this in two different steps. We will first add a portion of the glaze over the ham before any cooking.

Remove the ham from its packaging and place it into a large dutch oven or roasting pan. Make sure that your pan of choice has a lid that will fit on the pan over the ham. Next, you’ll need to brush the ham with a cup of glaze. Use a basting brush or spoon to spread the mixture over the ham.

Try to open up between the spiralized ham slices and get the glaze down into the gaps. This will give more flavor throughout the ham rather than just on the surface.

After the initial cook, we’ll apply the rest of the Dr Pepper and Pineapple glaze to the ham. Then give it a final cook with the lid off at a higher heat to finish the ham.

Cooking the Glazed Spiral Ham in the Oven

Luckily, cooking the spiral ham is fairly hands-off. The first step is to get the oven up to temperature. Start the preheating before you add the initial glaze to the ham. Preheat the oven to 300°F (150°C).

Once the oven is preheated, the ham is topped with a cup of glaze, and the ham is sitting in a large dutch oven or roasting pan with the lid on, we’re ready to get cooking.

Place the glazed spiral ham into the oven and cook it for about 10-15 minutes per pound of ham. Use an instant-read thermometer we’ll be aiming for a final internal temperature of 140°F (60°C) for fully cooked ham.

When the ham is at about 130°F (55°C), take the ham out of the oven and remove the lid. Turn the oven up to 400°F (205°C). Baste it with all of the remaining glaze. Put it back in the oven for 25 to 30 minutes until reaching the full internal temperature of 140°F (60°C).

Cooking at a higher temperature with the lid off for the last bit will allow the glaze to caramelize and create a beautiful golden crust.

Once the ham is done, let it rest for at least 15 minutes and up to 40 minutes before slicing it. Resting meat is almost always the best practice before trying to slice and serve.

Serving Glazed Spiral Ham

Once the ham is fully cooked, glazed to perfection, and rested, it’s time to serve and enjoy!

Carefully transfer the ham to a cutting board or serving platter to carve it. Use a sharp knife to slice between the spiral cuts, and arrange the slices on a platter. Garnish with some of the leftover pineapple slices and some fresh herbs for an extra touch of elegance. Serve the ham as the centerpiece of your Easter table.

But the ham can’t be served alone. Any of the following recipes pair very well as sides with this spiral glazed ham recipe:

• Homestyle Mashed Potatoes
• Mom’s Dinner Rolls
• Honey & Ginger Glazed Carrots
• Twice-Baked Potatoes
• Apple Walnut Spring Mix Salad
• Oven-Roasted Asparagus

Note that if you have many leftovers of this ham (which is highly likely), then I recommend that you make this delicious ham and dill potato cream cheese soup. It is amazing and I give my personal guarantee that you will not be disappointed.

If you’re looking for a delicious recipe to bring to Easter dinner, then I would suggest this recipe for spiral ham. It has a great balance of sweet and savory flavors and it’s made with a combination of pineapple and Dr Pepper. I hope you enjoy this recipe.

How did yours turn out?

I’d love to hear when you try out this glazed spiral ham recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Dr Pepper and Pineapple Glazed Spiral Ham

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

10

servings

Prep time

30

minutes

Cooking time

2

hours 

15

minutes

Resting Time

15

minutes

Total time

3

hours 

A unique take on ham. Sweet and salty, you won’t want to miss out on this spiral ham glazed with Dr Pepper and pineapple. Perfect for Easter! Serving size is about 3/4 lb per person for the initial ham weight.

Ingredients

• 2 cups chopped fresh pineapple

• 2 tablespoons butter

• 1/2 teaspoon fresh thyme leaves

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground black pepper

• 1 cup Dr Pepper

• 1 cup brown sugar

• 1/2 cup honey

• 1/4 cup apple cider vinegar

• 6-10 pound spiral-sliced ham

Directions

• Chop 2 cups of fresh pineapple into 1/4 to 1/2-inch pieces
• Add the butter, thyme, cloves, and ground black pepper to a saucepan over medium heat
• Let the thyme, cloves, and pepper bloom in the melted butter, stirring occasionally for about 3 minutes until fragrant
• Add the chopped pineapple, Dr Pepper, brown sugar, honey, and vinegar to the pan and stir to combine
• Bring the mixture to a simmer for 15-20 minutes until thickened and the pineapple begins to break down
• Towards the end of simmering the glaze, preheat the oven to 300°F (150°C)
• Using a heat-safe spoon or potato masher, crush the pineapple in the saucepan – for a completely smooth glaze, blend it up with an immersion blender, food processor, or blender
• Once it has reduced and thickened, remove the pan from the heat
• Remove the ham from its packaging and place it in a large dutch oven or roasting pan with a lid and pour 1 cup of the sauce over the ham, basting and filling between slices
• Place the ham in the oven, lid on, for 10-15 minutes per pound until the ham reaches an internal temperature of 130°F (55°C)
• Take the ham out of the oven, and turn the oven heat up to 400°F (205°C)
• Remove the lid from the dutch or roasting pan and add all remaining glaze, spreading it evenly and working it between slices
• Put the ham back into the oven, lid off, for 25 to 30 minutes until the glaze has set and the ham has reached an internal temperature of 140°F (60°C) then remove it from the heat
• Allow the ham to rest for at least 15 minutes and up to 40 minutes before slicing and serving

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The post Dr Pepper and Pineapple Glazed Spiral Ham for Easter appeared first on Do You Roux?.

Can you go wrong with candying anything? Especially some tasty almonds. Add in a bit of cinnamon and vanilla and you can easily make these cinnamon candied sliced almonds.

If you like almonds, you will love this simple cinnamon candied sliced almonds recipe. This is super easy and delicious, and it’s great for topping salads or ice cream, and as a sweet snack. They are somewhat similar to my candied walnuts, though those end up a bit more on the caramelized side of sugar than the flavored crystals that form on the almonds here.

When you add these almonds to a sweet treat, it adds extra flavor and crunch to the recipe. Candied almonds are also a great addition to baked goods like bread, brownies, cookies, muffins, and cake. I made these almonds specifically to pair with my almond and berry salad.

For a sweet, savory snack, make your own delicious cinnamon candied sliced almonds. They’re easy to make, inexpensive, and taste great. Read on for more details and the final recipe.

Ingredients and Tools Needed

I love a simple recipe, and this one fits the bill.

And good news – you don’t need any super fancy equipment or tools to make candied almonds. No double boilers, candy thermometers, or candy molds.

All I used besides the measuring cups were a wide frying pan, a spatula, and some parchment paper. So, most kitchens should be equipped to make this recipe.

There are a few basic ingredients that need to be in place for this: sliced almonds, brown sugar, white sugar, vanilla, cinnamon, and a bit of water.

Making cinnamon candied sliced almonds is easy.

A sweet, cinnamon flavor pairs perfectly with the kind of toasted flavor that the almonds take on when cooking them with this process.

Candied Almonds Process

Essentially, we’ll be boiling the almonds in a flavored sugar syrup to get the candied sliced almonds.

Start the process by combining all of the ingredients except the almonds in a large frying pan. Make sure to stir everything together until well mixed before turning on the heat.

Then turn the heat up to medium and stir constantly. The sugar will begin to heat up and melt. And then the whole mixture will start simmering and bubbling up.

And that is the time to strike with the almonds.

Pour in the sliced almonds and stir to mix them in so that all the almonds get coated in some of the sugar mixture. Then keep on stirring as you let it cook. The sugar will start to kind of crystallize on the top sides of the pan first. Then on the almonds and the bottom of the pan.

The main trick is to pull them off the heat before either the sugar or the almonds start to burn. When the sugar mixture is no longer liquid, crystallizes on the almonds, and is fully coating the bottom of the pan, then it is time to remove them from the heat.

Spread them out on parchment paper and let them cool.

Storing Candied Sliced Almonds

Because this makes a decently large batch of candied sliced almonds, you will likely need to store some of the almonds.

They can easily be stored in a Ziploc bag or an airtight container. They should keep for a few weeks at room temperature in the pantry.

For longer storage, put them in an airtight container in the fridge for up to two months, or the freezer for up to 4 months. To prevent them from absorbing moisture while in colder storage, I recommend wrapping the almonds in plastic wrap before putting them in the airtight container.

The best part about these candied sliced almonds is that they can be used on so many different occasions—you can serve them as a sweet snack, or you could sprinkle them onto a salad, over ice cream, in oatmeal, and even as a topping for cake.

Try them on whatever could use a sweet, nutty crunch.

How did yours turn out?

I’d love to hear when you try out these cinnamon candied sliced almonds! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Cinnamon Candied Sliced Almonds

Recipe by Marc PetersonCourse: Condiment, ToppingDifficulty: Intermediate

Servings

16

servings

Prep time

5

minutes

Cooking time

15

minutes

Cooling Time

10

minutes

Total time

30

minutes

The crystallized cinnamon-vanilla sugar on these candied sliced almonds lends a perfectly flavored crunch that can top salads, ice cream, and more

Ingredients

• 1/2 cup granulated white sugar

• 1/4 cup brown sugar

• 1/4 cup water

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 2 cups almond slivers

Directions

• In a wide nonstick frying pan, combine the white sugar, brown sugar, water, cinnamon, and vanilla extract and mix well
• Place the pan on the stovetop, turn the heat up to medium, and bring the mixture to a simmer while stirring constantly
• When the sugar mixture begins bubbling, add in the sliced almonds and stir thoroughly so that all of them get coated
• Continue to cook and stir the mixture until the water evaporates and crystallizes onto the almonds – it will also crystallize on the sides and bottom of the pan
• When all of the moisture is gone, the sugar has all crystallized, and it begins to smell of toasted almonds, pour the almonds out onto a sheet of parchment paper, spread them out with a spatula, and let them cool for at least 10 minutes
• Use the candied almonds or store them in an airtight container

Notes

• You can grease the parchment paper with a bit of butter to help prevent sticking

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I love salmon. Unfortunately, my wife isn’t as big of a fan (she had a bad experience…). But that makes it feel extra-special when I decide to make it for myself. So I hope you enjoy this orange maple soy glazed salmon recipe as much as I do.

Fresh salmon is one of the tastiest fish available at the market. It can also make for an incredibly healthy meal – though maybe this preparation isn’t really health-focused. We’ll complement the salmon with orange juice, maple syrup, and soy sauce to enhance the flavor and bring out the natural sweetness. This glazed sauce is very simple and easy to prepare.

The glazed salmon is very light and mild and is cooked to perfect flakiness. First, the salmon is pan-seared. Then it is finished in the oven along with the sauce. After removing the salmon from the oven, reduce the sauce on the stovetop to thicken it up into a glaze. It is an amazing balance between sweet and savory.

This recipe will become your next go-to seafood dish, and a must-try if you’re a lover of salmon and want to impress your friends with a delicious fish.

The Type of Fish and Sauce Ingredients

When it comes to glazed salmon, fresh fish is best. When looking for salmon, avoid dull, pale, or discolored fish. It should smell slightly of the sea, but not overly fishy. The fish should be firm and kind of bounce back once poked. For even more details on picking out salmon, check out this guide.

You may also use frozen salmon filets, but I recommend that only if you cannot find fresh salmon nearby.

This salmon has a delicate, sweet taste. It’s cooked for a perfectly silky smooth and flaky texture. It is one of my absolute favorite ways to cook a piece of fish and use a simple combination of ingredients for the sauce.

The key to a delicious glaze is in combining flavors and ingredients that complement each other well. Maple syrup has robust flavor and sweetness. So it’s a perfect match for the savory and salty flavors of soy sauce. Orange juice is also a natural partner to soy sauce. It’s sour and tangy, and it complements both the soy and maple perfectly.

This recipe uses a simple glaze made with maple syrup, soy sauce, and fresh-squeezed orange juice as the main ingredients. Sweet, salty, and tangy, it is the essence of a balanced recipe. Add honey, brown sugar, ginger, garlic, and sesame oil to round out the flavors in the glaze.

Serving Your Glazed Salmon

After cooking the salmon, you’ll reduce the sauce over the stove for a few minutes so it can thicken up. Then you will have a nice glazed sauce to add to your salmon. You have to be careful not to go overboard on the sauce. Don’t drown the fish in it. Make sure the sauce is thick enough to coat the fish and use just enough to complement the flavors, rather than overpower them.

When it comes to pairing food, the best combination is often simple. Salmon, a rich, protein-rich fish, is a good match for both sweet and spicy foods. The maple syrup and soy glaze create a delicious sweet and savory flavor.

Pair this salmon with just about anything you want. I love this recipe with wild rice, asparagus, and sugar snap peas, but I’ve also served it with mashed potatoes, green beans, roasted broccoli or cauliflower, and even sauced udon noodles.

Try the following side dishes:

• Slightly Spicy Sugar Snap Peas
• Creamy Parmesan Risotto
• Oven Roasted Asparagus
• Wild Rice
• Steamed Vegetables

Try out the recipe below, and you won’t be able to resist this mouthwatering salmon. It’s full of flavor, simple to make, and will have you coming back again and again for more.

How did yours turn out?

I’d love to hear when you try out this glazed salmon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Orange Maple Soy Glazed Salmon

Recipe by Marc PetersonCourse: Dinner, LunchDifficulty: Intermediate

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Fresh salmon served glazed with a sauce made from oranges, maple syrup, and soy sauce. It’s the perfect balance between sweet and savory.

Ingredients

• 1/2 cup soy sauce

• 1/3 cup maple syrup

• 1/3 cup fresh-squeezed orange juice (1 to 2 oranges)

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 1 clove garlic, minced

• 1/4 teaspoon ground ginger

• 1 and 1/2 tablespoons sesame oil, divided

• 2 pounds salmon, skin removed, sliced into 6 filets

Directions

• Preheat the oven to 375°F (190°C)
• In a medium bowl, mix together soy sauce, maple syrup, orange juice, honey, brown sugar, garlic, ginger, and 1/2 tablespoon sesame oil
• Add the remaining tablespoon of sesame oil to a large, oven-safe frying pan over medium heat
• When the pan has warmed up, sear the salmon in the sesame oil for 4 to 5 minutes, flipping halfway through
• Pour the mixed sauce over the salmon
• Slide the pan with the salmon and sauce into the preheated oven for 7 to 10 minutes, until the salmon is cooked through and flakes easily with a fork
• Remove the pan from the oven, take the salmon out and cover to keep it warm
• Place the pan back on the stove at medium to medium-high heat and reduce sauce 5 to 10 minutes until thickened, stirring frequently
• Drizzle the reduced glaze over the salmon and serve

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The post Delicious Orange Maple Soy Glazed Salmon Recipe appeared first on Do You Roux?.

Welcome this colorful sesame soy chopped salad with chicken to your table for a feast on the eyes and the tongue. Color and flavor abound in a salad that comes together with tons of crunchy texture.

This one is inspired by another of my mom’s recipes from growing up. She actually first saw it in a local church cookbook. The yellow spiral binding of that cookbook is now quickly deteriorating and the pages are well worn with use.

This recipe calls for cooked, shredded chicken. If you’re looking for a way to cook the chicken, I chose to do it in the slow cooker. I added chicken breast into the cooker along with soy sauce, brown sugar, garlic, and a dash of both sesame oil and ground ginger.

I’ve also made this recipe with canned chicken before by doctoring it up in a pan with some of the dressing for the salad. But you can cook the chicken any way you like.

Frying Rice Sticks

This is perhaps the most entertaining part of the recipe. Almost like a fun science experiment. But do be careful, because very hot oil is involved in making the magic happen. You may also want to have an apron handy. See the video below for a short demonstration.

You are currently entering the splatter zone.

Start with a package of thin rice sticks. You should be able to find them at your local grocery store, but they can also be purchased online if you can’t find them.

To puff them up for the sesame soy chopped salad, heat up oil about 1 to 2 inches deep in a pan. Drop in a handful of the rice sticks and watch as they magically puff up before your eyes. It should happen in about 5 to 7 seconds if the oil is at the right temperature.

If some of the top layer hasn’t fully cooked, then use tongs to flip it over for a few seconds. Then grab it all and pull it out of the oil, letting it drain out over the pan. Place the puffed rice on a paper towel-lined plate and cook another batch until you have enough for the whole salad.

Make a Meal of Sesame Soy Chopped Salad

For the most part, this is a meal in and of itself. Just toss together the salad or let everyone assemble it themselves based on their own dietary needs or wants. That is usually one of the best features of serving a salad – letting everybody add in what they want.

But you can embellish with a few sides to add even more food to the table.

For sides, I recommend any of the following:

• Semi Spicy Sugar Snap Peas
• Ramen in Homemade Chicken Stock
• Bao Buns
• Sauteed Green Beans

Whether served alone or with some delicious sides, the colors, flavors, and textures of this sesame soy chopped salad are sure to delight.

How did yours turn out?

I’d love to hear when you try out this sesame-soy chopped salad with chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sesame Soy Chopped Salad with Chicken

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Color and flavor abound in this sesame soy chopped salad with chicken that comes together with tons of crunchy texture

Ingredients

• 1/4 cup soy sauce

• 3 tablespoons brown sugar

• 1 tablespoon rice wine vinegar

• 1 tablespoon sesame oil

• 1/4 teaspoon dried ground ginger

• 1/8 package of thin rice strings

• Vegetable oil for frying the rice strings

• 4 cups roughly chopped romaine

• 2 cups roughly chopped red cabbage

• 2 cups roughly chopped green cabbage

• 2 to 3 cups cooked shredded chicken

• 1 cup shredded carrot

• 1/2 cup toasted sliced almonds

• 1/2 cup mandarin orange slices

• 1/2 cup sliced green onion

• 2 tablespoons toasted sesame seeds (optional)

Directions

• Whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dried ginger in a small bowl to make the dressing
• Heat oil in a pan about 1 to 2 inches deep over medium-high heat
• Add in a handful of rice sticks and let them cook for about 7 seconds until fully puffed, flipping if necessary
• Remove the puffed rice sticks from the oil, let them drip extra oil back into the pan, and then place them on a paper towel-lined plate
• Repeat steps 3-4 until you have enough puffed rice for the whole salad
• Combine all remaining ingredients in a large bowl, add in the puffed rice sticks, and pour the whisked dressing over the salad
• Toss the ingredients until well-mixed and serve

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Compound butters are a simple way to add a whole lot of flavor to a final dish. For this one, we take the best flavors of fall, mash them into soft butter, and spread it on whatever you like for a pop of autumn flavor. This sweet pumpkin spice butter will easily bring the fall flavor to the table.

The colors of it all even look like fall. Reddish-browns, bright oranges, pale yellows.

Almost all of the flavors from my pumpkin pie recipe made it into this butter. Cinnamon, nutmeg, cloves, and allspice give flavor with a bit of pumpkin puree. Brown sugar makes this a sweet butter.

Sorry, ginger, you didn’t make the cut.

Mix Your Butter

I’ve mostly made one main compound butter before – the gorgonzola butter I use to top a perfectly grilled steak.

And I love that one so much, you’d think I would have expanded my compound butter horizons at this point. But for whatever reason, I haven’t. Until now.

Mixing up a compound butter is one of the easiest things you can do in the kitchen. Plus, everything is better with butter. Just add all of the ingredients together and stir it together with a fork.

Note that it is very important to use soft butter. Otherwise, it will not mix well and you’ll have clumps of plain butter, and clumps of spices and sugar. Still probably not the worst, but not ideal.

Once you’ve made the butter, you can use it right away while it is still soft. Or you can store it for later. Keep it in the fridge to be used within two weeks. Or store it in the freezer for up to 3 months.

If you want to portion the butter out in square pats, try using a spatula to scoop the butter onto some parchment paper. Then use the parchment paper to help mold it into a rectangle. Put it in the fridge or freezer to set up and it’ll be easy to slice for topping and spreading.

Using Pumpkin Spice Butter

I do not recommend eating this straight. I would hope that is clear, but you never know.

This butter is for topping and spreading on everything you can imagine. Or at least anything that you would want a little sweet and tasting like fall.

Try it on French toast, pancakes, and buttermilk waffles. Get creative with glazed carrots, sweet potatoes, and squash. Or use it in place of plain butter on dinner rolls, cornbread, buttermilk biscuits, or toast.

You could even try throwing a dash of this brown sugar pumpkin spice butter into your hot breakfast oatmeal for a fun twist on fall flavor.

Brown Sugar Pumpkin Spice Butter

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Use this quick and easy brown sugar pumpkin spice butter to add a pinch of sweet fall flavor to pancakes, biscuits, cornbread, and more

Ingredients

• 1/2 cup softened butter (1 stick)

• 3 tablespoons brown sugar

• 1 tablespoon pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

Directions

• Add all ingredients to a small mixing bowl and use a fork to mash and stir them together until fully combined
• Use it as a spread immediately or chill it in the fridge for up to two weeks

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It is sort of almost starting to be that time of year. Fall. The weather begins to cool off from the summer highs, and certain fall flavors come in full force. Though it is most often associated with pumpkin spice and pumpkin pies, it is also the time when apples are truly in season. So what better time to make a fall apple crisp?

I originally bought these apples to make an apple pie for the site. But then I realized that I had already made and published my apple pie recipe in March in honor of Pi Day (March 14th). So, after coming to terms with how poor my memory is, I tried to think of something else I could make with the huge haul of apples I brought home from the store.

Apple crisp quickly came to mind because it is similar to apple pie. Almost like a pie without the crust and with a crumbly oat topping instead. Buttery, cinnamony, and delicious.

So bust out all your apples and get ready to have this as dessert, or breakfast, or whenever you need a warm, comforting treat.

All About the Apples

Clearly, apples are an important part of an apple crisp. So it is important to decide which ones you should use for this recipe. We’ll be mixing the apples with sugar, spices, flour, and flavorings to make the filling for the crisp.

It is best to use a crisp apple that is less prone to going mushy and falling apart in the heat of the oven. There are a lot of varieties that fit the bill. So then, it is important to think of flavor and your own personal preferences.

This list from The Kitchn gives a list of the 5 best apples for baking.

My favorite variety of apples for baking is the Honeycrisp apple. Its given name perfectly describes the apple. It is a sweet, juicy, and crispy apple that will keep its shape and have a whole lot of flavor. They are also relatively easy to find in the average grocery store, so you won’t have to hunt around for a specific variety.

Though Granny Smith has long been the usual apple for baking, I think they are a bit tart for my liking. If you like a more tart dessert to a sweeter one, then give those a try.

Or choose another variety that you prefer.

Topping Your Apple Crisp

Making the dish is actually quite simple. Mix together the topping and set it aside. Mix together the apple filling and then put it in the baking dish. Top it with the mixed topping and throw it in the oven until it is cooked through.

Well, maybe don’t throw it.

But after it comes out of the oven, you should probably let it cool for about 5 minutes. So nobody burns their mouth. Cause that’s never happened to me.

But once you are ready to serve it, you can have it as is or you can top it. I recommend topping it with any (or all) of the following:

• Salted Caramel Sauce
• Whipped Cream
• Berry Syrup
• Ice Cream
• Half and Half or Heavy Cream
• Butterscotch Sauce

So mix it, bake it, top it, and serve your homemade apple crisp whenever you need some fall flavors in your life.

Excellent Fall Apple Crisp

Recipe by Marc PetersonCourse: Dessert, BreakfastDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Apples covered in autumn flavors of cinnamon, nutmeg, and cloves then topped with a crumbly sweet oat topping make a delicious apple crisp

Ingredients

• Oat Topping

• 1 cup old-fashioned whole oats

• 3/4 cup all-purpose flour

• 3/4 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• Apple Filling

• 6 to 7 large apples (see variety choosing above)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1/2 cup brown sugar

• 1/4 cup all-purpose flour

• 2 teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

• Oat Topping
• Preheat the oven to 375°F (190°C) and grease a 9″ x 13″ baking dish with butter
• In a medium-sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt until thoroughly mixed
• Add the butter to the mixing bowl and cut it into the dry ingredients with a fork or pastry cutter until the butter is pea-sized or smaller
• Set the mixed topping aside for later
• Apple Filling
• Cut the apples into thin slices and put them into a large mixing bowl
• Add the vanilla extract and lemon juice to the bowl with the apples and mix it around to thoroughly cover
• Sprinkle the brown sugar, flour, cinnamon, cloves, and nutmeg over the apples and stir again until combined
• Layer the apple mixture evenly in the bottom of the baking dish
• Spread the oat topping over the top of the apples until they are fully covered
• Place the dish in the oven and cook for 40 to 50 minutes, until the top is golden and you can hear the bubbling of the apple filling
• Remove it from the oven and let rest for at least 5 minutes to cool

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I actually wasn’t planning on making my own butterscotch sauce. But I had another recipe to make that required butterscotch and the store was all out. Normally I just purchase some Smucker’s butterscotch sundae syrup. But the section where ice cream toppings are was empty, as were the end caps near the freezer section with the ice cream. But in the end, it was kind of nice to be forced to make this from scratch. It added to my overall kitchen repertoire.

Basically, I’m saying I’m that much more awesome now. And you can be too!

This recipe hews very closely to the buttery salted caramel sauce that I have made before. However, there are some key differences that will make this taste entirely different than that caramelized sauce.

Making this took me a couple of tries actually. I was thinking too much of my caramel sauce. I’ve made that sauce many times, so I wasn’t approaching this recipe fresh. There were some preconceived notions and methods. And they were wrong. Though I have failed, you do not have to. Learn from my mistakes.

Butterscotch vs Caramel

So what was my great mistake?

I tried cooking everything for far too long. When making caramel, you have to cook the sugar long enough that it will melt and then begin to caramelize. And because I was so used to making that caramel sauce, I tried to do it the same way but with the main altered ingredient (more on that below). Butterscotch does not need to cook long, and in fact, should not caramelize. Essentially I kind of made a toffee sauce.

So in my first attempt, I ended up making a weird hybrid caramelized butterscotch. It wasn’t bad, but the flavor had too much caramel to it. And it wouldn’t work for my purposes. So I looked more into making butterscotch and changed the error of my ways.

Besides the cooking time, the biggest difference between a caramel and a butterscotch sauce is granulated white sugar vs brown sugar. Brown sugar is what helps give butterscotch its signature flavor.

Brown sugar is a type of sugar that still has some molasses content in it. This can be due to how the sugar is processed, or by just adding molasses to some refined sugar.

Using Your Butterscotch Sauce

The recipe I wanted to make with butterscotch sauce was some good old Harry Potter Butterbeer. It is an interesting combination of cream soda and butterscotch. Plus it is really fun and great for drinking while watching any of the Harry Potter movies.

However, butterbeer is not the only option for using your homemade sauce. Try topping ice cream, pancakes, or waffles, whisking it into hot chocolate, filling a cake with it, drizzling it over cupcakes/frosting, mixing it with whipped cream, or just eating a straight spoonful.

Note that if you are using it with ice cream you will definitely want to let the sauce cool down before topping it. No sense melting your ice cream with hot-off-the-stove butterscotch.

Whatever your end goal with butterscotch, it is relatively easy to make your own sauce at home and well worth the effort. In no time you can have your own homemade golden-yellow sauce cooked to perfection.

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Homemade Butterscotch Sauce

Recipe by Marc PetersonCourse: Desserts, SaucesDifficulty: Moderate

Servings

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A golden-yellow sauce homemade from brown sugar, butter, and cream that is perfect for drizzling over all sorts of desserts

Ingredients

• 1/2 cup unsalted butter (1 stick)

• 1 cup brown sugar

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• 1 teaspoon large flaky salt

Directions

• Add the butter and brown sugar to a saucepan on medium heat, stirring occasionally until the butter is all melted and fully combined with the brown sugar – it will look kind of like dark wet sand
• Whisk the cream into the brown sugar mixture until fully combined
• Add in the vanilla and salt and whisk it together
• Cook it to the desired consistency then remove from heat and let cool before using – cooking longer will release moisture and lead to a thicker sauce

The post How to Make Homemade Butterscotch Sauce appeared first on Do You Roux?.