We know we've talked about bacon a lot lately, and we appreciate you guys bearing with us. Sometimes when we get one ingredient stuck in our heads, we have to think all the things we can think about it before we move on. We'll try to make sure it's something healthier next time? We'll see.
Part of the reason we love bacon is for its versatility. We've all seen it be a hero at the breakfast table. Lunch and dinner are easy wins for bacon as well. But we've only recently started incorporating bacon into our dessert routine. One of the easiest ways to do it is to make candied bacon. By candying bacon, you ensure that it is crisp and crunchy, but also give it a rush of sweetness for the natural savory smoke flavors to play against. If you've ever eaten candied bacon, either in a dessert, or perhaps on its own as a party snack, you know that it tastes like a magic trick. Trust us on this one: making candied bacon is way easier than learning a magic trick. This technique is sometimes called Billionaire's Bacon -- we're guessing because it makes you feel like a billion dollars when you eat it?
Here's what you need:
- Good quality, thick-cut bacon
- Brown sugar
- Preheat your oven to 425 degrees.
- Line a baking sheet with foil (this helps make clean up easier, since caramelized bacon fat is one of the trickiest substances on earth to clean). Set a rack (the kind you cool cookies on) on top of the cookie sheet.
- Separate your bacon slices and pat them dry with paper towels. Pour a good amount of brown sugar into a wide dish, and lay each bacon slice in the sugar, patting the sugar against the bacon to adhere on both sides. Lay your bacon on the rack, making sure it doesn't overlap (it will stick together like crazy).
- Roast bacon for about 15 minutes, turning once, until brown, lacquered and crispy. Here is the most important part: PAY CONSTANT ATTENTION TO THIS STUFF. The combination of sugar and fat will burn faster than just about any substance on earth, and as we've discussed, burning bacon is a cardinal sin.
- Let bacon rest until cool enough to handle and try not to eat it all at once.
Seriously, that's it. Want to add some black pepper? Cayenne? Thyme? Go nuts, do what you want. Also if you're thinking, "BUT I WANTED MAPLE-GLAZED CANDIED BACON," calm down. We found you a video for that too. Take it away, chef John.
Again PAY ATTENTION TO IT, don't burn it and above all, check back in and let us know how you use your candied bacon! We pulled together some ideas, just in case.