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.