As if bacon wasn’t already magical enough, I am about to share with you a way to make bacon even better. I know that this may seem like some sort of scam or mirage because SURELY how could anyone improve on salty, crispy bacon? Well, fair reader, in case you forgot, I am as generous as I am brilliant and will share with you all my bacon knowledge. With the simple addition of brown sugar and the use of a baking rack, you too can take bacon from being merely an amazing breakfast side to what is basically the pork equivalent of crack. Candied bacon is that good and that addictive. Though I may not be the inventor of candied bacon, I am a true disciple of the stuff spreading the gospel of bacon, the greatest of all meats, throughout the land. So go forth, my friends, and embrace the wonder of candied bacon!
- 1 package of bacon (I prefer center cut bacon)
- 3/4 cup brown sugar
- Non-stick spray
- Optional: 1/2 teaspoon fresh cracked blacked pepper
- Aluminum Foil (I prefer heavy duty foil because the sheets are wide enough to completely cover the sides of a baking sheet).
- Two, 9”x13” Baking sheet
- Two cooking racks that fit your baking sheets
- One bowl
*If you make a whole package of bacon you will need two sheets and two racks. If you are just making a half a package, then it will easily fit on one sheet.
1) Preheat the oven to 400 degrees. Line your baking sheet with aluminum foil. Fit the cooking rack into your baking sheet and spray with non-stick cooking spray.
2) In a bowl, combine the bacon and brown sugar (and black pepper if using) making sure each slice of bacon has a nice even layer for even caramelization. Remember, don’t over do it on the sugar. Chunks of sugar will just burn in the oven and set off your fire alarm.
3) Place it on the baking sheet over the rack. Continue this process until your sheet pans are full and all your bacon is laid out (you may have to do it in batches if you have a lot of bacon).
4) Place the bacon in the oven and cook for 15-20 minutes checking periodically to make sure the bacon isn’t burning. Cook the bacon until the bacon is crispy and the sugar has caramelized into a golden brown, candy coating of awesomeness.
5) let cool to an eatable temperature (hot melted sugar will burn the shizz out of your mouth) and enjoy.
Cookies and Salt Note: If you are one of those people who shuns excess, then feel free to omit the sugar. Cooking bacon on a baking rack in the oven is my preferred method for cooking bacon, candied bacon or not (Though why you would deprive yourself of something as wonderful as candied bacon makes no sense to me).
I received nothing for this post. I had to tirelessly cook and eat so many trials of delightfully salty, sweet bacon just so you could read this. Your welcome, America!