This combination sounds amazing. The brown sugar, Sriracha, and bacon remind me of a party where I introduce three of my favorite people to each other and watch them become best friends.
Taste-wise, this is an irresistible collaboration of sweet, spicy, and savory. It’s one of my favorite appetizers to make for a cocktail party. They always go fast. These bacon bites also packaged well, so I’ve made them in advance and given them to people as yummy gifts.
Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of TimeInc. New York, NY. All rights reserved.
- 1/4 cup Sriracha chili sauce
- 1/4 cup packed light brown sugar
- 10 thick-cut bacon slices, each cut into 4 pieces
- 1 1/2 tablespoons sesame seeds, toasted
- 1 1//2 tablespoons black sesame seeds
- 1 Preheat the oven to 325°F. Stir together the Sriracha and brown sugar in a medium bowl; add the bacon pieces, and toss to coat. Set aside.
- 2 Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack.
- 3 Bake the bacon until almost crisp, about 45 minutes. During the last 5 minutes, sprinkle the bacon evenly with the toasted sesame seeds and black sesame seeds.
- 4 Remove from the oven, and cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.)