Candied Bacon Recipes

CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

HOW TO MAKE CANDIED BACON

Steps:

• Store the bacon: Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. I don't think candied bacon is worth freezing, although if you made a huge batch you absolutely could. You could just want to make sure to freeze the strips individually so they didn't stick together.

CANDIED BACON

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Coat the rack with nonstick cooking spray.
• Arrange the bacon slices on the wire rack in a single layer. Brush the bacon slices with half the sorghum. Sprinkle with half the brown sugar and half the pepper, pressing to adhere to the sorghum. Turn the bacon over and repeat the process with the remaining sorghum, brown sugar and pepper. Bake until the fat renders, 20 to 25 minutes.
• Let stand 5 minutes. (The bacon will crisp as it stands.)

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.
• Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.
• Resist the temptation to eat all of them yourself.

CANDIED BACON

Steps:

• Preheat the oven to 325 degrees F.
• Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
• Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

CANDIED BACON

Steps:

• Preheat the oven to 375 degrees F. Set a wire rack over a baking sheet.
• Spread the brown sugar on a plate. Coat the bacon on both sides of with the brown sugar, pressing to adhere. Lay the slices on the rack.
• Bake until dark brown and almost completely crisp (the bacon will continue to crisp as it cools), 20 to 25 minutes. Transfer to paper towels to cool. Crumble or chop before using.

CANDIED BACON

Steps:

• Preheat the oven to 400 degrees.
• Mix the brown sugar and cumin. Dredge each bacon slice on both sides through the sugar mixture.
• Place the bacon on a baking pan with sides and bake for 15 to 20 minutes, depending on the thickness of your bacon. Place on a paper towel to drain the excess fat.

CANDIED BACON

Steps:

• Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.