My friend Trace was kind enough to share this recipe & picture with me and I just had to share with you! It goes great with these Maple Bacon Biscuits!
I love bacon…maybe not as much as some of my obsessed friends, but its a regular staple here (especially since we went Paleo). I buy large quantities of bacon at once and cook it in the oven in batches. It is much harder to burn that way! We chop it up and freeze for recipes, keep some in the fridge to sprinkle on soups & salads, and the boys love having bacon, lettuce, tomato, and avocado sandwiches at least once a week.
We also like making our own butter. We only buy Kerrygold Irish Butter because it just tastes so much better. That might be because it comes from grass-fred cows, which makes it semi-Paleo. We used to make butter from scratch, but now we make seasoned butters by softening a block of Kerrygold and adding our own herbs/spices to it, then forming into a stick again & tossing in the fridge. I had wondered if I could Paleo-ify this recipe and it turned out great! I substituted coconut sugar for the brown sugar, used unsalted Kerrygold butter, and nitrate/nitrite free bacon. I think I actually like it that way better!
- 1 Stick of unsalted butter
- 3 slices of bacon
- ¼ cup of brown sugar
- Preheat oven to 350.
- Place metal cooling rack on baking sheet.
- Lay bacon across cooling & cover each slice with some brown sugar (about a TBSP per slice).
- Bake until crisp and slightly brown on the edges.
- Watch carefully as the sugar will burn quickly!
- Chop bacon as small as you can.
- Mix with softened butter until well-mixed
- Shape butter into a stick using plastic wrap and store in the fridge until hardened.
Have you ever made flavored/seasoned butter? What’s your favorite recipe? Let us know in a comment below!
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