Candied bacon. Can you imagine anything better? I’ve

Candied bacon. Can you imagine anything better? I’ve

Candied bacon. Can you imagine anything better? I’ve made this three times in the last month. It’s delicious, and simple too. I have tried this with both thick-cut bacon and thinner bacon, and although I enjoyed the thick-cut, the thin is my preference. Watch the bacon while it’s cooking, because it can go from golden brown to charred beyond recognition in no time at all. I burned a whole batch recently, but one of my sons and my husband loved it anyway. They polished off the whole batch. This can be served as an hors d’oeuvre, which is how I serve it. You can also serve it for breakfast or brunch. I’m tempted to mix some into brownies the next time I make them. I have one problem with this bacon. Once I start eating it, it’s almost impossible to stop. I’m not kidding. It’s that good. Candied Bacon 12 – 16 oz. bacon (I don’t recommend thick-cut) 1/2 cup brown sugar Cover a rimmed baking sheet with aluminum foil. This will make clean-up easier. Place a baking rack on top of the lined baking sheet and set aside. Preheat the oven to 350 F. Place the bacon on the baking rack in a single layer. Sprinkle each piece of bacon almost completely with brown sugar. Gently press the brown sugar into the bacon with the back of a spoon. Put into the preheated oven and cook for approximately 15 minutes or until the bacon is lightly browned. Flip the bacon and sprinkle the second side with sugar, and press the sugar into the bacon. Bake for approximately 15 minutes or until the bacon is nicely browned. Watch carefully so the bacon doesn’t burn. When the bacon is cooked to your liking, remove it from the oven and place the slices on a piece of parchment paper. Don’t leave them on the rack, or they’ll fuse to it as the sugar hardens. You can serve the bacon warm from the oven, or let it cool, which will make it become firmer, and slice into small pieces to serve. (I cut each slice into 5 pieces.) One year ago: Barley and Wild Rice Pilaf with Pomegranate Seeds Two years ago: Crab Meat Gratin Three years ago: No-Bake Chewy Granola Bars *Four years ago: Spritz Cookies Print This Recipe.

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