New Tastes!


Ghost Pepper Candied Almond Bacon

This quick recipe from Chef Adrianne Calvo sounds so good, I had to share it with all of you.

Bacon lovers can rejoice with this addictive snack in all its sweet and spicy glory. This quick and easy recipe will have you begging for more with its salty crunchiness!

Ghost Pepper Candied Almond Bacon - Serves: 2


-4 slabs thick cut bacon, apple-wood smoked

-1 tablespoon honey

-1 tablespoon brown sugar

-1/4 teaspoon cayenne pepper

-1/4 cup almonds, chopped

-1/4 sugar

-1/4 teaspoon Ghost Pepper Salt


Preheat the oven to 375 degrees F.

On a cookie sheet, lay the slices of bacon flat.

Pour honey over the bacon, add brown sugar, and dust with cayenne pepper.

Bake in the oven for 15 minutes or until the bacon is cooked through and begins to caramelize on the edges.

Meanwhile, in a small saucepan, add sugar and almonds. Cook over medium high heat until sugar begins to turn an auburn color. Stir constantly and pull off heat.

Pour the candied almonds onto a nonstick mat or surface and sprinkle with ghost pepper salt and allow to cool.

Chop the cooled candied almonds even more and spread onto the bacon generously. Bake for an additional minute to allow the almonds to adhere to bacon.

Allow to cool and enjoy.

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC's 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.

Chef Adrianne's Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.

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