A couple of weeks back, I hosted a Brunch & Learn event at my house for my co-workers. One of the items that made the menu was this super sweet and salty candied prosciutto. It was a great substitute for bacon, and I made it a few hours ahead of time so made the kitchen easy to manage while preparing to serve a crowd. I'd love to pair this on a board with fresh cantaloupe and soft cheese.... there will most definitely be a next time!
- 12 slices of prosciutto
- 1/4 cup olive oil
- 1/4 cup pecans, finely chopped
- 1 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp anise seed
- 1/8 tsp chili powder
Preheat oven to 375*.
Finely chop 1/4 cup of pecans; in a medium sauce pan on medium heat, melt 1 tbsp butter. Add in pecans and brown sugar. Stir mixture until nuts become candied, about 5-10 minutes. Remove from heat and set aside.
Line 2 large cookie sheets with parchment paper and lay out slices of prosciutto evenly, without any overlap. In a small dish, mix white sugar, cinnamon, nutmeg, chili powder and anise seed. Paint prosciutto with olive oil using basting brush. Sprinkle sugar and spice mixture evenly over stripes of prosciutto. Top by sprinkling with candied pecans.
Bake for 10 minutes, until edges are brown. Cool completely on wire rack.