Ingredients
Units
Scale
- 1 Package Smoked Bacon (24 ounces)
- 1 Tablespoon ground ancho pepper
- 1 cup clover honey
- 1 Tablespoon prepared adobo sauce
- To taste prepared sriracha seasoning
- 1/4 cup sliced green onions
- Skewers, if wooded, soak in water for 30 minutes
Instructions
- Remove your bacon from it’s package still stacked together. With it stacked, slice 1″ wide blocks, then skewer them with a wooden skewer, and place on a sheet pan with a baking rack.
- Next, heat your oven to 325°F and roast the bacon pops for 30 minutes, or until the fat has rendered.
- While cooking the bacon, start heating the honey in a small sauce pan and stir in the adobo and ancho pepper. Heat on medium low, and hold at this temp for five minutes.
- Next give the bacon a generous coat of the adobo honey (like you would baste a turkey) until the outside is sticky and sweet.
- Remove the bacon from the pan and place on a clean plate, then chill the bacon for 20 minutes in the refrigerator.
- Heat your outdoor grill to medium high and grill the bacon for 5-10 minutes or until peak crispiness is achieved.
- Remember to baste the bacon with the adobo honey while on the grill.
- Remove the delicious lollipops from the grill and finish them off with sriracha seasoning and green onions.
- Prep Time: :30
- Cook Time: :30
- Category: Appetizer
- Method: Oven
Nutrition
- Serving Size: 12