I’ve been making this every year for our Christmas morning breakfast for ages. When I don’t, it practically causes a riot among the ranks of the family. They all look forward to it since I only ever make it that one time of year. Why? I have absolutely no idea. It’s so good, I could make it everyday and the family would never tire of it. Everyone loves it. It’s always the first thing on the buffet table to get devoured.
Make sure to use good, thick-sliced bacon. You could use regular bacon, sure, but believe me when I tell you how amazing this is with thick-sliced applewood smoked bacon. Yum! My mouth is watering just thinking about it! I don’t have measurements for the ingredients. It all depends on how many slices of bacon you want to serve, which of course depends on how many people you’re serving. Even the amount of brown sugar is up to you. You could pack it on the bacon slices as thick or thinly as you like. The combination of salty-sweet flavor you get is absolutely to die for.
If you only make one thing from this blog, this is what I recommend you make. With only two ingredients, it’s the simplest thing to do, but the results are absolutely sublime!
CANDIED BACON
- thick-sliced applewood smoked bacon
- brown sugar
- Line a jellyroll pan with tin foil. Place baking rack on foil-lined pan.
- Arrange bacon slices in single layer on rack. Do not overlap!
- Bake at 400ºF until top gets crispy, about 15 to 20 minutes.
- Remove pan from oven and flip each bacon slice over on the rack.
- Sprinkle brown sugar over each slice, patting sugar down lightly.
- Return to oven and bake until bacon is crisp and glazed, about 10 minutes more.
- Cool 5 minutes before serving.
NOTE: If you can’t get thick-sliced bacon and have to settle for the regular thinly-sliced kind, I recommend you not pack the brown sugar on too thickly. Otherwise it masks the saltiness of the bacon and turns out way too sweet.
Pinky's Pantry 