File this one under “holiday MAN snack!”  Harken back to our candied bacon post.  The ultimate man-snack and, for those keeping track, one of the most visited posts on this site!  Well, for the holidays, it seems appropriate to do that one better.  Just for the men.  And, while flying back from a little visit down south inspiration struck.  Spirit Airlines had a clever little recipe for bacon cashews in its complimentary magazine.  It got me thinking about the candied bacon, and the nuts, and when I got a sample of TSTE’s Applewood Smoked Sea Salt, I knew I had the means to perfect an already great idea.

This recipe is as easy as making the candied bacon.  Throw a bunch of spices and butter into a pot, slather them over some slow rendering bacon.  While that’s going on, boil some sugar water and cashews.  As the water evaporates, the sugar caramelizes around the cashews.  Chop chop the candied bacon and toss it in with the cashews, throw in a little bit of the rendered bacon fat and a touch of butter for a nice glossy finish.  Just remember to keep your fingers out of this piping hot concoction (a good warning to offer the men lurking around the kitchen).  The sugar is blistering hot and anxious fingers WILL get burned.  Turn this pile of deliciousness out onto an oiled sheet pan, sprinkle that Applewood Smoked Sea Salt over it and let it cool.  In a matter of minutes you have little nuggets of holiday happiness.

At this point you should just start the process all over again.  One bite and everyone will be hooked.  And, yes, they will want more.  Lucky for you, they’re easy enough to make.

Best part is they keep for about a week in an airtight container.  And if they clump up, just give them a good shake until they loosen up.  If you want to serve these nuts warm (and they really are even more insanely delicious that way, put them in a 300° F oven for about 10 minutes.  Just remember, don’t let that sugar get too hot again or it’ll be fingers and tongues getting burned.

So what are you waiting for?  Make these.  Make these now.  Put them out for your own little snack, or wrap some up to nosh on as you navigate the holiday madness (trust me, these are much better than any snack you might find at any food court in any mall!).  Or, wrap them in pretty containers or cellophane and offer them as a little hostess gift to those who are kind enough to open their doors to you and share the spirit of the season.

Make. These. NOW!

Recipe: Candied Bacon Nuts

For the Candied Bacon
2 tablespoons pure maple syrup
2 tablespoons butter
1 tablespoon dark brown sugar
1 teaspoon TSTE onion (granulated)
1/2 teaspoon TSTE yellow mustard (ground)
1/4 teaspoon TSTE cumin seed (ground)
1/4 teaspoon TSTE coriander seed (ground)
Fresh ground TSTE Black Tellicherry pepper, to season
6 slices thick center-cut bacon

For the nuts
1/3 cup granulated sugar
1/3 cup water
Generous 1/2 pound salted cashews (from the can is just fine) (substitute peanuts or macadamia nuts, for best results)
4 to 6 slices of prepared Candied Bacon
Reserved bacon fat from candied bacon
About 1 tablespoon butter
TSTE Applewood Smoked Sea Salt, to season

Preparation
Make the candied bacon. In a small saucepan combine the maple syrup, butter, sugar and the spices and seasoning; place over medium heat.  Whisk until the mixture comes to a boil and is well combined.  Remove from the heat.

Place a large skillet over medium low heat and arrange bacon slices in the skillet.  When the fat begins to render and the underside is starting to crisp use a pastry brush to baste the top side of the bacon with the maple and spice mixture.  Turn the bacon over and reduce the heat to low.  Cook the bacon until the underside begins to caramelize (adjust the heat so as not to burn).  Baste the top side again, turn and repeat one more time.  Sprinkle the top of the bacon slices with some of the chopped pecans.  When the bacon is cooked through and the maple and spice mixture caramelized, remove the bacon to a sheet pan lined with waxed paper.  While the bacon cools, move the slices frequently to prevent sticking.  When cool enough to handle, break the bacon into bite size pieces.

Meanwhile, prepare the nuts.  Combine the sugar and water in a small saucepan and place over medium heat.  Bring to a boil and stir to dissolve the sugar.  Add in the nuts and toss to coat.  Let the mixture boil tossing occasionally.  As the water evaporates the sugars will begin to caramelize and turn a dark amber color.  Remove the pot from the heat and toss the nuts continuously.  Add in the crumbled candied bacon, about half the reserved bacon and the butter.  Continue to toss until the mixture begins to cool.  Turn out onto a sheet pan lightly sprayed with non-stick spray.  Season with the Applewood Smoked Sea Salt.  Cool.  Break clumps apart, if necessary.  Place in a decorative bowl.  Consume with abandon!