Chitlins! It’s the most wonderful time of year! The time of year when I squeal every time I smell an evergreen tree, or see twinkly lights, or candy canes. When I can listen to Christmas music non-stop without being judged. When you have to fight for space on the subway equally between humans and shopping bags. Everyone is just a little bit cheerier and you practically skip down the sidewalks looking at all the glittery, twinkly shop windows.
As of last week when I realized it was exactly 1 month until Christmas, I fact I whispered to all my coworkers the whole day, my ringtone has been Mariah’s greatest hit, and my text tone is the sound of jingle bells. Boo’s not too thrilled with the jingle bells, they make him twitch. But it’s all I can do not to wiggle and jump every time I hear it.
We got our tree on Sunday. I named her Beatrix. We’re very excited to decorate her tonight. And I’m very excited that The Muppet’s Christmas Carol is on Netflix because you know I’m watching that while I decorate the tree.
It’s also that time of year when you can share the most crazily indulgent food and no one will think twice, because holiday pounds don’t count. True story. Calories consumed in good cheer only count for half. Especially when you’re practically buzzing with exciting. Surely all the twitching is burning calories.
Anyhoodle. To kick off my Christmas season, I present to you Sriracha maple candied bacon. Because I can’t leave bacon well enough alone, and you need something delicious to serve all your guests on Christmas morning. The spice helps temper all the sugar from the maple syrup. And the pomegranate molasses helps cut through the Sriracha. It’s pure genius. And delicious. And I dare you to share. Because ’tis the season after all. No one likes a bacon Grinch.
- 1 lb bacon
- ½ cup maple syrup (not pancake syrup)
- ¼ cup pomegranate molasses
- ¼ cup Sriracha (or more to taste)
- Heat oven to 375F. Lay out the bacon in a single layer across two baking sheets lined with a silpat or tin foil.
- In a 2 cup liquid measuring cup whisk together the maple syrup, pomegranate molasses, and sriracha sauce. Taste and add more Sriracha if necessary. Bear in mind that as the maple syrup bakes it will get caramelized and taste sweeter.
- Using a pastry brush coat one side of the bacon with a generous layer of glaze. Bake for 10 minutes.
- Rotate pans and flip all the slices. Coat the other side of bacon and bake for another 10 minutes.
- Flip the slices one more time, coat again if it looks thin, and bake for another 10 minutes.
- Remove to paper-towel lined plates to drain before serving.