Ingredients for Cake Component:
1 pound Nueske Bacon, cooked and fat rendered and set aside
1.5 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, soft
3/4 cup sugar
1.25 tsp almond extract
1/2 cup milk
Directions for Cake Component:
Combine flour, baking powder and salt and set aside.
In a separate bowl, beat butter and sugar until creamy.
Add eggs and almond extract.
Add 1/2 the flour mixture and 1/2 of the milk.
Finely chop up the pound of bacon and add about 1/4 cup to the batter. (Remaining bacon will be used in the coating)
Bake about 5 minutes in cakepop pan.
While they are cooling, put on “simple syrup” glaze.
Ingredients “Simple Syrup” Glaze
1/4 cup Rendered Bacon Fat (or juice as I like to call it)
1/2 cup sugar
Directions “Simple Syrup” glaze
Mix until sugar is dissolved and brush on warm cake pops. Allow pops to cool completely before final steps of coating.
Ingredients for Coating and Caramelized Bacon
Almonds (toasted in pan with a little bacon juice and then ground)
1 pound Nueske Bacon
The remaining bacon that was ground in the cake component.
2/3 cup brown sugar plus 2 Tbsp
1/4 cup water
1/2 tsp or so of Cayenne
1 package of candy coating (pink or white), melted
Directions for Coating and Caramelized Bacon
For the coating, mix ground bacon, ground almonds, 2 Tbsp of brown sugar and cayenne and set aside.
Mix water and the 2/3 cup of brown sugar until it looks like a slurry. Take the remaining pound of bacon and coat in sugar mixture. Bake on a parchment lined cookie sheet for 8 minutes a side at 400 degrees. Check it to make sure it isn’t burning!!!! When it has cooled and “hardened”, cut into 1 inch chunks and set aside to top cake pops.
When cakepops have cooled all the way, dip in melted candy coating and sprinkle with nut topping. When it dries completely, stick a piece of caramelized bacon on top using a dab of melted candy coating a glue.