Two flavour favourites combine to create the ultimate sweet treat.
Fill the kitchen sink with cold water. Weird but stay with me. Heat your grill to high.
Place a sheet of baking parchment on a board, then draw four 6.5cm circles on it, spaced apart. Turn the paper over so that the pencil is on the other side. Brush each round with the oil.
Snip the rind off the bacon rashers, then grill until crisp and golden. Cool, then snip into little pieces. Please try not to eat them, though of course you will.
Divide the cooled bacon among the circles, along with the pecan nuts. Position the lollipop sticks near the circle, too.
Put the sugar and 75ml water into a small heavy-based pan and heat gently to dissolve the sugar. Add the golden and maple syrups and put a sugar thermometer in too. Turn up the heat slightly and watch carefully until it reaches 150ºC (300ºF). Take the pan off the heat and dip the base of the pan in the sink of cold water to stop it cooking any further. Cool for a minute or two, then carefully spoon a spoonful of the syrup into each circle over the bacon/pecans. The syrup will run, but will thicken slightly on cooling. Press in the sticks, then continue to spoon the syrup into the circle on top of the first spoonful of syrup.
Allow to set then carefully lift off the parchment. Crunching is more rewarding than licking.
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