An apology to my healthy and/or vegetarian friends..... I go a little crazy this time of year for holiday gluttony. Of course, I still crave veg, fresh fruit, and simple soups, but every December I totally let loose cooking and gobbling up sweet treats, buttery polentas, creamy pastas, and beefy stews. I really can't help myself.
I've been itching to experiment with Bacon Candy ever since I saw a recipe in Canal House No. 1 and another one from Adrianna, who serves her candied bacon crumbled on top of ice cream - hell ya. I mean how can you go wrong serving up sweet, salty, crunchy bacon!
Want to have friends over for cocktails and a tasty nibble? This bacon could be your hero. I imagine it would also make an awesome addition to a weekend brunch. It's outrageous. Don't you think you might just have to try bacon candy for yourself?
INGREDIENTS inspired by Canal House and Adrianna from A Cozy Kitchen
- 8 ounces sliced bacon (GF folks: check packaging to make sure there isn't any sneaky gluten in there. Any decent bacon will be GF.)
- 1/2 -3/4 packed cup brown sugar ( GF folks: confirm your label here as well.)
Line a large baking sheet with parchment paper. Stick a rack on top. Set aside.
Scoop brown sugar into a long shallow baking dish (long enough to accommodate the bacon). Pat strips of bacon dry with paper towels, then dredge bacon in brown sugar. Transfer sugary bacon strips onto rack nestled over your parchment-lined baking sheet. Pop bacon into the cold oven. Turn the heat to 350 degrees.
Flip bacon strips after 15 minutes in the oven. At this point, you'll want to check on the bacon every couple of minutes - it can quickly go from cooked to burned. If the caramel drippings on your parchment are getting too smokey, toss the paper out and put bacon back into the oven until it's done. I've found that my thin-cut bacon is done after 20-22 minutes. Baking time will vary depending on the thickness of your bacon - a thicker bacon should take an extra 5 minutes. When it's done, you want the bacon to be glistening with the sugar glaze. Let it cool on a rack and it will crisp up. Tear strips in half or thirds. Serve and enjoy!
I have to give a holiday shout out to my buddies at Blackcreek Merchantile. They just gave me a stunning hand-made cherry wood board (that beauty in the first photo). When the box arrived, I felt as though Christmas had come early at my house - thank you Josh and Kelly! I bought a Blackcreek cutting board for my mom last year, and a few quirky kitchen tools for my friends. If you want something beautiful and practical for your kitchen that will last long enough to pass down to your kids, something that's handcrafted by really nice people in the good old USA, think about one of Josh's creations. Bay Area folks, you can find a huge array of Josh's work at March in SF (a dangerously enticing shop). Otherwise, peek at Josh and Kelly's website. You won't be disappointed. xxxooo E