Face it: New Years Eve is all about drinking. With that being said, try something new this year. Champagne is fun but let’s leave this year the same way we started it: with some bourbon.
The appropriately named Breadboozebacon.com had this recipe that we just had to share with you guys…
It’s Bacon Bourbon Apple Jello Shots, people…
What you’ll need:
For the Bacon Bourbon:
2 strips bacon, cooked crispy and broken into large chunks
5 ounces good bourbon (I used Woodford Reserve)
For the Jello Shots:
1 tablespoon (1 envelope) unflavored gelatin
¼ cup cold water
½ cup boiling water
2 tablespoons brown sugar
½ cup apple juice
12 two ounce plastic cups with lids
For the Candied Bacon:
3 to 4 strips bacon
¼ cup brown sugar
¼ teaspoon cayenne
Place the bacon chunks and bourbon in an air tight container, like a mason jar, and let sit for 3 hours on the counter. Remove bacon, recover container, and place in the fridge for 2 hours to solidify the fat from the bacon.
Strain bourbon through a fine mesh sieve & set aside.
Place the 12 plastic cups in a baking pan.
Pour the gelatin into a medium mixing bowl. Add cold water and stir to combine. Set sit until all the gelatin has been absorbed.
Add boiling water, and whisk until gelatin has dissolved. Add brown sugar and whisk until dissolved.
Pour in apple juice and bacon infused bourbon, stir to combine.
Pour the apple juice mixture into the plastic cups, filling until the top.
Place the dish in refrigerator for 6 hours, or until the jello has set.
Preheat oven to 400 degrees F. Line a baking sheet with foil and coat with non-stick cooking spray.
In a small bowl combine the brown sugar and cayenne. Pour onto a plate and spread into an even layer.
Lay the bacon strips on top of the brown sugar, and press down to coat the bacon. Flip the strips over and repeat. You want a good coating of sugar. Lay the bacon on the prepared baking sheet.
Bake for 7 minutes, carefully flip the bacon over, and bake for another 5 minutes. Remove from the oven. Transfer the bacon to a plate coated in non-stick cooking spray and let rest until cool. Chop the bacon into tiny pieces.
Pour about ½ teaspoon crumbled bacon on to each jello shot and spread into an even layer. Place a plastic lid on each cup and store in the fridge until ready to serve.