Smoky Honey Habanero Firecracker BLT with Tomato Jam

Directions

1. Make the tomato jam first — it needs time to cool. Combine the tomatoes, sugar, vinegar, and salt in a small saucepan over medium heat. Simmer, stirring every few minutes, for 30–35 minutes, until the mixture has reduced by about half and mounds on a spoon instead of running off it. Set aside to cool to room temperature, about 20 minutes.

2. Heat the oven to 375°F. Line a sheet pan with foil and set a wire rack inside it. The sugar will run, and the foil saves you the scrub.

3. Stir the brown sugar and 2 Tbsp Spiceology Smoky Honey Habanero Seasoning together in a small bowl. Press the mixture firmly onto one side of each bacon slice.

4. Twist each slice into a tight spiral, seasoned side facing out, and lay it on the rack. Press both ends flat against the rack so the twist holds its shape while it bakes.

5. Bake for 25–30 minutes, until deep amber and crisp at the edges. Let the bacon cool on the rack for 5 minutes — the sugar sets into a candied shell as it comes down in temperature.

6. Whisk the mayonnaise, honey, and ½ tsp Spiceology Smoky Honey Habanero Seasoning until smooth.

7. Toast the bread until golden.

8. Build each sandwich: spiced mayo on both slices, tomato jam on the bottom slice, butter lettuce, two bacon twists laid side by side, top slice. Press gently and cut on the diagonal.