Bacon Caramel Popcorn And Sweet Potato Biscuits Recipes From Forest Oaks Country Club

11:17 AM, Nov 11, 2012   |    comments
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Bacon Caramel Popcorn Recipe

(1/2lb) bacon candy
(1/2c) pistachios, shelled
(1/2c) walnuts
(1/4c) pecans
(3 bags) microwave popcorn, popped

(1 ½ c) sugar
(1/2c) water
(1/4c) heavy cream
(1 tbsp) honey
(2tsp) bourbon vanilla extract 

Bacon Candy Recipe

(8oz) thick cut bacon
(1/2c) brown sugar
(1/4c) Cajun seasoning
Generously rub bacon slices with sugar & seasoning. Preheat oven to 300. Cook bacon between 2 baking sheets for about 45 minutes or until dark & somewhat firm. Cool & mince.

Mix bacon candy, nuts & popcorn, set aside. Preheat oven to 300. Heat water, sugar & honey on medium low, swirling occasionally until completely dissolved, -about 10 minutes. Increase heat to high, swirling frequently until deep amber color, remove from heat. Carefully stir in cream & vanilla extract. Using 2 metal spoons coated with nonstick spray, toss popcorn mixture with caramel. Spread onto wax or parchment paper lined & sprayed baking sheets. Bake for about 20 minutes, tossing once. Allow to cool & store in airtight containers.

Sweet Potato Biscuits Recipe

(2c) Self-rising flour (high gluten, bread type)
(1c) Pureed, cooked sweet potatoes
(1/4c) butter, cut into small cubes, very cold
(3tbsp) bacon fat, rendered & strained, (plus a bit for brushing)
(6tbsp) buttermilk
(3tbsp) brown sugar
(1tsp) pumpkin pie spice
(1/4tsp) cayenne pepper

Preheat oven to 425. Combine flour, brown sugar, pumpkin pie spice & cayenne in a bowl. Add cubed butter & bacon fat, mix until crumbly (don't over mix). Add sweet potatoes & buttermilk, mixing by hand until just moistened. Turn out dough & knead as little as possible until uniform. Roll into ½" thick rectangle. Cut with 2" round dough cutter. Place biscuits, touching, on baking sheet. Brush tops with warm bacon fat. Bake biscuits until golden brown, about 12 minutes.

Bourbon Glaze Recipe

(1 medium) yellow onion, chopped
(6) garlic cloves, smashed
(2c) bourbon
(1c) brown sugar
(1/2c) butter
(1/2c) molasses
(1/4c) Worcestershire sauce
(1/4c) whole grain mustard
(2tbsp) Sriracha hot sauce

Sauté onion & garlic in butter until softened. Add bourbon, set on fire, remove from heat. When flames subside, add all other ingredients & simmer on medium heat for about 30 minutes, or until thickened into glaze. Strain, cool & store.

Forest Oaks Country Club

4600 Forest Oaks Drive Greensboro, NC

(336) 674-0126

Chef Andy Furness

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