This week we got the Daily Dish’s owner, Zena Polin, to share her recipe for Bacon Candy. She goes through a lot of rashers at her Silver Spring eatery and catering company, which offers an epic brunch on the weekends that features a make your own Bloody Mary bar. This sweet ‘n’ savory treat is great as a snack, or you can cut it up to put on salads.
- 12 slices of thick cut bacon
- ¾ cup brown sugar
- 1/8 teaspoon of freshly ground pepper
- 1/8 teaspoon chili powder (optional)
- Preheat the oven to 350º Fahrenheit. Place a piece of parchment paper over a cookie sheet with sides, so nothing can drip.
- Mix the brown sugar and pepper together. Add the chili powder if you desire.
- Place the bacon slices one at a time in the mix until they are coated with the mix. Lie them flat down on the parchment paper. Pat down the remaining sugar on the bacon so you’ve got about two teaspoons of sugar on each slice. Make sure the bacon does not touch. Top the bacon with another sheet of parchment paper and then another cookie sheet to keep the bacon flat. Place in the oven.
- After 15 minutes flip the bacon slices and replace the parchment paper. Let the bacon cook another 15 minutes, but depending on the thickness of the bacon (we use an applewood smoked bacon) it can take an additional five to 10 minutes. You’ll want the bacon to look golden brown and crispy.
- Remove the trays from the oven and carefully place each slice of bacon to cool on a wire rack that is set on top of aluminum foil to catch drips. Toss the parchment paper and wash the baking sheets right away, so the sugar doesn’t harden. The bacon hardens as it cools. If it’s warm out, let the bacon cool in the fridge.