CANDIED BACON
YOU EITHER LOVE BACON OR YOU’RE WRONG. Words to live by (so I’m told)
This candied bacon on the side of a homemade brunch will automatically elevate your entire meal to “restaurant quality”. It sets a mood. It shows that there are “extras” to your meal—MAKE YOUR MEAL EXTRA! Aside from that, it’s really easy to have cooking in the background while you’re making your mains. I made a Frosted Flake Crusted French Toast Cube (recipe coming soon) to go along with these the first time I made them which made for such a playful brunch. I loved it!
To note, while this recipe is easy, it does involve basting your bacon every five minutes—it’s not a toss it in the oven and pull it out finished kind of recipe. It’s so worth it though!
Happy brunching (with these, how could it not be??)!
THICK CUT CANDIED BACON
Yield: 10 Strips
Prep time: 2 MinCook time: 1 HourTotal time: 1 H & 2 M
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR CANDIED BACON
- Preheat your oven to 350º.
- Line your baking sheet with foil. Place your wire rack on top of it.
- Lay your bacon strips flat on your wire rack. Don’t allow them to overlap or they won’t cook right.
- Bake them for 10 minutes. Flip and bake for another 5 minutes.
- WHILE YOUR BACON IS BAKING, in your mixing bowl, whisk together your sugar, rice vinegar, maple syrup, and pepper.
- Use your silicone brush to brush a little of your sugar mixture onto both sides of your bacon. You are going to be repeating this process a lot so use just a little of your mixture each time and try to avoid pooling. FYI, I like to use tongs to flip my bacon.
- Repeat this coating process every five minutes for the 35 minutes. Then let your bacon bake untouched for the remaining 10. If you begin to see blackening on the edges, you can take your bacon out. You don’t want the sugar to burn.
- Let sit for 2 minutes and then serve!
- Eat and enjoy!
