Candied Bacon, a whole new level
Candied bacon. I don't think I really need to elaborate anymore than necessary here. Make it, eat it, be happy.
What ya need:
Ok, so:
Preheat your oven to 325ºF. In a large bowl, incorporate all of the pepper into the brown sugar with a whisk. A whisk will break apart the clumps in the sugar and allow for the most even mix with the least effort. So use a whisk. Now, grab a large baking sheet and line it with aluminum foil. Then set an oven-safe cooling/wire rack, that you've liberally coated in nonstick spray, on top of that. Slice-by-slice, dredge the bacon in the sugar mixture and set it out on the wire rack in one layer. You may need two baking sheets and you may need to do more than one batch, that's ok. Bake this for 20 minutes, take it out of the oven and promptly remove from the wire rack. Set aside to cool on a large paper bag or parchment paper. Don't use a paper towel because the bacon will stick to it and you will have paper-encrusted candied bacon. No one wants paper-encrusted candied bacon. Once you've done this to all of the bacon, trim the fat from the bacon and throw that away. After the bacon has completely cooled, chop what's left into chunks and set on a fresh, foil-lined cookie sheet. Throw this back into the oven for about 10 more minutes. Take it out of the oven and let the bacon cool on the paper bag again. Once completely cooled, enjoy! Works great as a topping for cupcakes or salads, but also tastes great on its own as a little snack!
What ya need:
- 1 pound of somewhat lean bacon, sliced
- 3/4 cup of packed light brown sugar
- 2 tablespoons of finely ground black pepper
- Nonstick cooking spray
Ok, so:
Preheat your oven to 325ºF. In a large bowl, incorporate all of the pepper into the brown sugar with a whisk. A whisk will break apart the clumps in the sugar and allow for the most even mix with the least effort. So use a whisk. Now, grab a large baking sheet and line it with aluminum foil. Then set an oven-safe cooling/wire rack, that you've liberally coated in nonstick spray, on top of that. Slice-by-slice, dredge the bacon in the sugar mixture and set it out on the wire rack in one layer. You may need two baking sheets and you may need to do more than one batch, that's ok. Bake this for 20 minutes, take it out of the oven and promptly remove from the wire rack. Set aside to cool on a large paper bag or parchment paper. Don't use a paper towel because the bacon will stick to it and you will have paper-encrusted candied bacon. No one wants paper-encrusted candied bacon. Once you've done this to all of the bacon, trim the fat from the bacon and throw that away. After the bacon has completely cooled, chop what's left into chunks and set on a fresh, foil-lined cookie sheet. Throw this back into the oven for about 10 more minutes. Take it out of the oven and let the bacon cool on the paper bag again. Once completely cooled, enjoy! Works great as a topping for cupcakes or salads, but also tastes great on its own as a little snack!
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