This recipe is similar to the one my mom makes every year for Christmas brunch, caramel covered nuts and sugary sweetness. But her recipe makes far more than I knew we’d be prepared to gorge ourselves with. So I went with a mini version so cute in their petite little tins.
The ultimate topper of pecans and taaaaa-duuuuuuum, BACON, (don’t pretend you weren’t waiting with baited breath for the B-word) was the perfect salty foil to the sweetened, jammy coating.
The hardest part of the recipe? Not eating all the Bacon before they went into the oven. The second hardest part? Letting them cool before burning the roof of my mouth because I simply couldn’t resist tasting the smell.
Click here for the recipe: http://www.foodiecrush.com/2012/10/bacon-and-jam-mini-monkey-bread-recipe-madness/
