Steven Raichlen's Barbecue! Bible


Candied Bacon Sundaes

Recipe from Steven Raichlen's Man Made Meals

  • Total Time: About 30 minutes

Here’s a dessert based on the assumption that everything tastes better with bacon—even dessert. It pays homage to my friends in Quebec (where I’ve taped my Maître du Grill TV show), offering a triple blast of maple flavor in the form of maple-glazed bacon, maple ice cream, and maple whipped cream.


  • Yield: Serves 4
  • Equipment: A large (10- to 12-inch) skillet and a strainer plus an electric handheld or stand mixer, a whisk, or a CO2 charger
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For the candied bacon and walnuts:

  • 4 thick slices bacon (4 ounces), cut crosswise into 1/4-inch slivers
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup pure maple syrup
  • 2 tablespoons sherry vinegar or rice vinegar

For the sundaes:

  • 3/4 cup heavy (whipping) cream
  • 2 tablespoons pure maple syrup
  • 1 pint (2 cups) maple-walnut ice cream, or more to taste
  • Ground cinnamon, for sprinkling

Step 1: Make the candied bacon and walnuts: Place the bacon in a cold skillet over medium heat. Cook until the fat renders and the bacon begins to brown and crisp, 6 to 8 minutes, stirring with a wooden spoon. Add the walnuts and continue cooking until the bacon and walnuts are golden brown, about 2 minutes. Do not let them burn. Drain the bacon mixture by placing it in a strainer over a heatproof bowl. Save the bacon fat for a future use, like frying potatoes.

Step 2: Return the bacon and walnuts to the skillet and add the 1/2 cup of maple syrup and the vinegar. Cook the bacon mixture over medium heat until it is thick and syrupy, about 3 minutes, stirring with a wooden spoon. The mixture should have a pourable consistency. Set the skillet aside and keep warm. The candied bacon can be made earlier in the day; cover the skillet and set it aside. Rewarm the candied bacon over low heat when you are ready to serve the sundaes.

Step 3: Make the sundaes: Place the cream and 2 tablespoons of maple syrup in a chilled metal bowl and, using a mixer or whisk, beat the cream until soft peaks form. Alternatively, pour the cream and maple syrup into a CO2 charger and shake well to mix, 7 or 8 times. Invert the charger and squeeze the handle to release the whipped cream. Refrigerate the maple whipped cream, covered, until serving.

Step 4: To assemble the sundaes, scoop the ice cream into balls and place 1 scoop in each of 4 sundae glasses or bowls. Spoon the warm candied bacon and walnuts on top. Top with the maple whipped cream and a sprinkling of cinnamon.

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