There are a ton of ways to make bacon roses, but we've found Our Best Bites' toothpick technique is the absolute easiest to follow. A maple drizzle takes these buds to the next level.
Author: The Chef
Recipe type: Breakfast
- 1 package thick-cut bacon
- 2 tbsp. maple syrup
- ½ tsp. Black pepper
- 1 tbsp. brown sugar
- 1 dozen artificial roses (sold at crafts supply stores)
- Preheat oven to 400 degrees F.
- Make the Bacon Roses: Take each strip of bacon and roll it slowly, with the pink, meaty part of the bacon on the top (so it looks more like a rosebud than the translucent fat). Secure the seam of the bacon with a toothpick so it doesn't unravel while cooking. For extra stability, add a second toothpick, forming an X. This will help the bacon rose stand upright.
- Place a baking rack on top of a baking sheet. Place the bacon roses on the rack, about an inch apart. Drizzle bacon roses with maple syrup and top with brown sugar and/or black pepper. Bake for 22-25 minutes, or until the outer edge of the bacon has crisped up, and the bacon itself is deep red. Set aside to cool for 5-10 minutes.
- Prepare the Stems: Carefully peel apart the rosebuds on the artificial flowers and use scissors to cut off the petals. There may be a Styrofoam 'bud' in the center — pull that off, leaving the plastic rod in the center of the bud in tact. You'll use that to stick the bacon roses on each bloom. Carefully clean the pruned rosebuds, then add a bacon rose on each one. Place in a vase.