A Spin on the Cold-Weather Classics for The Holidays

Submitted by Alyssa Selle
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November in Wisconsin is the commencement of the chilly season, here in Wisconsin.  The leaves have made their final departure and winter coats, warm alpaca socks, wood piles, snow shovels, and our favorite comfort foods make their appearance.

As the temperature continues to drop, warm and savory dishes find their way to the dinner table.  Whether it is one of our Applewood Smoked Spiral-Sliced Honey Glazed Hams at the center of your holiday dinner party or a unique appetizer that sparks questions and conversation, Nueske’s has something to suit your needs.

Check out some of our recipes that put a spin on classic favorites and infuses them with the perfect amount of sweet, smokiness.  We’ve picked two knock-out dishes that are sure to have your guests begging you for the recipe!

Best bacon caramel corn

Sweet and savory caramel corn with bits of smoky Nueske’s bacon and hints of vanilla and cinnamon.












Nueske’s Maple Bacon Pecan Caramel Corn

Makes approximately 12 servings


1 lb. Nueske’s Applewood Smoked Sliced Bacon, diced ¼”
5 quarts air-popped popcorn, popped in bacon grease
1 C. pecans, chopped and toasted
1 C. butter (salted)
2 C. dark brown sugar
1 tsp. salt
½ C. maple syrup
1 Tbsp. molasses
1 tsp. Madagascar Bourbon vanilla
½ tsp. baking soda
½ tsp. Vietnamese cinnamon or other strong cinnamon

Cooking Instructions:

Fry the diced bacon in a large skillet over medium/medium-low heat until it is just golden and becoming crisp.  Remove the bacon from the skillet and allow it to drain on paper towels.  (TIP: Save the bacon drippings and pop your popcorn in it to add an extra layer of flavor to this special popcorn.)

Have your popped popcorn ready to receive caramel by placing it in a large roasting pan or stockpot add the toasted pecan pieces and fried bacon on top of the popcorn and do not stir at this point.

Heat oven to 265°F and have a large rimmed baking sheet lined with parchment paper set aside.

In a large sauce pan, melt the butter over medium heat and once the butter is melted, stir in the brown sugar, salt, maple syrup, molasses, and vanilla.  Bring the mixture up to a frothy simmer, stirring constantly, and remove from heat once you hit 250°F.  Stir in the baking soda and cinnamon and quickly pour the mixture over your popcorn, stirring to incorporate.

Pour the popcorn mixture out onto the parchment-lined baking sheet and place in the over for approximately 30 minutes, removing the caramel corn from the oven every 10 minutes to stir and break up any large pieces.

Cool and enjoy.

…Check out our how-to video!


Smoked Bacon, Brussels Sprouts, and Radicchio
Recipe & Image by Kathryn Conrad



3 slices Nueske’s Applewood Smoked Pepper-Coated Bacon

1 10 oz. package of frozen pearl onions, thawed

3 C. thinly sliced Brussels sprouts

1 small head Radicchio, torn into bite-sized pieces

1 Tbsp. honey

Salt, to taste


Cooking Instructions:


Cook bacon in a large pan over medium high-heat until crisp; remove bacon and drain on paper towel, reserving drippings in pan.

Add pearl onions to pan; saute 4 minutes or until beginning to brown.

Add Brussels sprouts to pan; saute 3 minutes or until beginning to brown.

Stir in radicchio; saute 2 minutes or until wilted and heated through.

Remove from heat; drizzle with honey. Crumble reserved bacon and add to pan; stir well to combine.

Season with salt to taste.

Yield: about 5 cups

Veggies with Tellicherry Pepper-Coated Bacon

Winter vegetables enhanced with the rich, smoky flavor of Nueske’s Applewood Smoked Pepper-Coated Bacon


















…Hope you enjoy some of our cold-weather favorites!