Day 2 of Bacon Week in action!
Today we have candied bacon, something that’s actually stupidly easy to make, and just as tasty!
Bacon on a sunny day...delicious!
All you’ll need for candied bacon is bacon (surprise) and brown sugar. You can use either light or dark; I used dark because it was what I had on hand. Basically, you thoroughly cover the bacon slice in brown sugar, then lay it on a cooling rack. When your rack is full of sweet bacony goodness, place the cooling rack on a baking sheet to catch the drippings and put the entire contraption in the oven. Not but 30 minutes later, you have some candied bacon!
You probably notice that my bacon looks a little black…and yes, that’s because I burned it a little (d’oh). None of the bacon ended up charred, but I was foolish enough to not keep an eye on it and ended up with a more blackened version of the bacon than I’d intended. They’re still completely edible, but I wouldn’t recommend leaving them in the oven for longer than 30 minutes.
Candied bacon verdict? Heck yes is my verdict. I’ll definitely be making this again, and I’ll definitely be doing it right (meaning, not be a n00b and burn them). The bacon is crisp and savory with wonderful sugary flavor, relatively parallel to that of the bacon. A delicious little snack!
And now for a Bacon Week poll!
[poll id=”3″]
I’m on Team Tender. You? =.=
Consider joining n00bcakes for Bacon Week! Post your link in a comment here and you’ll get a mention in my next post plus be awarded this purty badge!
PURTY.
Candied Bacon Recipe
Ingredients:
- ~6 strips of bacon
- 1 cup brown sugar
Instructions:
- Preheat the oven to 350 F.
- Put the brown sugar in a bowl and roll each slice of bacon individually in it. Be sure to get each side well-covered.
- Lay each piece of bacon on a cooling rack, and place the cooling rack on a baking sheet to catch the drippings.
- Sprinkle a little more brown sugar on the top (optional – I did this).
- Bake for 30 minutes.
- Put each piece of bacon on a sheet of parchment paper until cool.
- Consume!
Ripley approves of candied bacon.
Mary Gezo
Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.
Wow… that sounds really good! I’m also a tender bacon fan but I hear its a lot healthier to make it crispy. But hell, if you are going to be healthy gtfaway from the bacon!
Sounds delicious! Too bad I *just* finished cooking all the bacon in my house! Grrr.
@Scott – Srsly…if you’re goal is to be eating something healthy, bacon should not be your first choice. XD
@emily – MOAR BACON PLZ.
It’s not wishy-washy, it’s perfection.
Bacon should be chewy, but it should crunch when you bite it. If you have a strip of bacon that is uniform in consistency, you need to try harder.
I’d love to join Bacon Week, but for real bacon I have to order from The Meat Guy (themeatguy.co.jp) and the local “bacon” is just too inferior. Le sigh.
if you add maple syrup it becomes double candied bacon all you have to do is preheat oven to 350 then do the same procedures in the candied bacon recipe but then but it in a brownie thingy (the thing you put brownies in and then pour maple syrup on it and bake it until bubbling and brown