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Coffee Bacon

  This, my friends, is not for the faint of heart.

  First of all, you should know that I'm not a coffee person.  And while this bacon isn't totally coffee-ed up, I could definitely taste it.  It was enough to make me not really like it, but my dad loooooved it.

  You know I'm a fan of candying bacon, and this isn't far from that.  Buuut we're adding in a little coffee marinade to the mix, and it just makes things all sorts of intense.

  Chewy, with a crunch, much bacon-ness, and a hint of spice, this is totally man bacon.  But since Joy the Baker developed this recipe, it's absolutely for the ladies too.  I wouldn't call it an ideal Mother's Day recipe, but right now, it's what I got :)

  Shout out to my mom for being the awesome, classy lady that she is!  I make her this cheesecake every year, because she deserves it.  Happy mom's weekend y'all.  Eat bacon.

Coffee Bacon
Yield: 8-12 slices

  • 8-12 slices uncooked bacon
  • 1/4 cup freshly ground coffee
  • 1/4 teaspoon chili powder
  • 4 tablespoons packed brown sugar, divided
  • 2 tablespoons molasses
  • 1 tablespoon water
  • Freshly cracked black pepper

Lay cascading bacon slices atop one another so that the fat is on top, so the bacon slices are simply overlapping each other slightly in a row.  Place bacon on top of a piece of plastic wrap or brown butcher paper.
In a small bowl, combine the coffee, chili powder, 2 tablespoons brown sugar, molasses, and water.  Spread the mixture over the exposed, fatty part of the bacon slices, pressing in with the back of a spoon.  Wrap in the plastic wrap or butcher paper and refrigerate overnight.
When ready to bake, preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper.  Wipe off most of the coffee grounds with a paper towel, but not all.  The majority of the coffee will be on the top of the bacon slices.  Lay the slices in a single layer on the parchment paper and sprinkle with the remaining 2 tablespoons of brown sugar and freshly cracked pepper.
Bake until browned and crisp, about 14-17 minutes, or until bacon has reached your desired crispiness. Remove from the oven and allow to cool for five minutes before serving.
Sources: adapted from Joy the Baker's Cookbook and blog post