When one spends the weekend in Vermont, one returns with maple syrup.

And what should one do with said maple syrup when making breakfast for their loved one? Make CANDIED BACON.

Just when you thought nothing could be better than regular ol’ bacon.

Over the weekend, E and I shredded Mount Snow in Vermont with our two favorite snowboard buddies, Graham and Yuna. It was our first time going there, and it didn’t disappoint (however, I did disappoint myself by having a glass of wine at lunch and then getting so light in the feet that I had to call it a day before I hurt myself. Kids, don’t drink and ride. Really). Along the main road to the slopes, there are a ton of cute gift shops selling maple syrup and candies and other maple treats. That inspired me to make maple syrup candied bacon for breakfast.

This morning, I unpacked and threw my snowboard clothes in the wash, while E sat around in his white robe reading the paper. While the bacon cooked, E and I sipped coffee on the couch, huffing that sweet bacon smell wafting through the living room.

Twenty minutes later, I realized I spent too much time on the couch….and overcooked the first batch to a color of black you find in the woods after forest fires. I threw out the charred strips, popped another batch of bacon and cut the cooking time by 10 minutes, keeping a careful eye on the stove for the last 7 or 8 minutes.

The stuff was so tasty, E and I ate all of the bacon slices immediately and didn’t have a chance to get it on a sandwich. But we have more bacon and maple syrup left, so I’ll be making more of this to use in salads, on burgers and in sandwiches. The recipe I used is below, and remember, keep an eye on your bacon. If your entire house smells like sweet pork, you may have overcooked it.

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