Bacon Wrapped Jalapeno Poppers

Ingredients:

• as needed Farmington Bacon, sliced in half
• 8 oz Coburn Farms Cream Cheese
• 8 jalapenos Jalapenos, seeded and halved
• 2 tbsp Bramley's Honey
• 2 tsp Marcum Garlic Pepper
• to taste Marcum Salt & Pepper
• 1 tsp Water
• 16 Ginger Evans Toothpicks

Directions:

1. Preheat oven to 400°F. Line a baking sheet with foil and lightly grease the pan. Set aside.
2. To make filling, combine cream cheese, garlic pepper, and salt to taste. Set aside.
3. Cut jalapenos in half-length wise. With a spoon, scrape out the seeds and white membranes.
4. (It is advisable to wear rubber gloves when cutting jalapenos, as the natural chemicals in the peppers may cause a burning sensation when in contact with skin and eyes)
5. Spread cheese filling into each jalapeno half so that it is level with the sides of the pepper.
6. Wrap peppers with bacon and secure bacon with a toothpick.
7. Place bacon wrapped jalapenos onto prepared baking sheet and bake for 30 minutes.
8. Remove from oven and increase temperature to 425°F.
9. Combine honey and water and mix to a pourable syrup consistency and use a spoon to drizzle honey mixture across peppers.
10. Return to oven and bake 5-10 minutes or until bacon is crispy and honey is caramelized.
11. Remove from oven and serve warm. Remember to remove the toothpicks!

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