Whiskey Caramel Bacon Candy. Yes, that’s right.

Seriously??  Whiskey Caramel Bacon Candy.  I mean really, come on now. Let’s say it again all together: Whiskey Caramel Bacon Candy.  Yes.  Can a Jarhead get an Ooh-Rah please.

The ladies are down in Myrtle beach this week.  So we are trotting out some Man Food to accompany the bad movies I’ll rent in their absence (Hot Tub Time Machine?? Again??).  Bacon comes to mind.  And maybe Whiskey. Let’s get something going on.  Something smokey.  Something sweet but boozy.  A little something-something:

The Prep:

The Whiskey Caramel:

• 1 cup sugar
• 1/4 cup water
• Little squeeze of agave nectar
• Gently boil together until dark amber
• Off heat, stir in 1/4 cup heavy cream.  Lots of bubbling.
• Add 1/4 cup Maker’s Mark
• Back on heat for just a minute.   Cool a while and funnel into squeeze bottle.

GHT followers know we’re usually not so precise with measurements. But this week is more like baking than cooking, and the ratios need to be pretty close. So forgive the exactitude, we’ll get all loosey goosey again next time.

The Bacon Candy:

• Oven to 375°
• Double-Smoked slab bacon, sliced thin.
• Into the oven until the strips threaten to crisp but are still pliable.
• Remove, drizzle a bit of Whiskey Caramel on each.
• Back in the oven (on some parchment paper this time), a few mins more until crisp.
• Drain on a wire rack.

The Takeaway:

Straight off the rack, still warm, fatty, crisp and oozey.  With a snifter of good peaty scotch and some Barry White.  Supporting member of a crazy-good cheese course.  Alongside a ripe summer peach, Barefoot Blue Jean Night playing in the background.  Awesome.  Crumbled over vanilla ice cream with mint, more whiskey caramel and a strawberry (pic above).  Funky dinner-party intermezzo.  Possibilities?  Endless.   Whiskey Caramel Bacon Candy.  Yes.