Monday, February 29, 2016

Candied bacon

Candied bacon
  • 1 pound of thick cut bacon (about 11 slices per pound)
  • 1/3 cup brown sugar
  • 2 Tablespoons maple syrup
  1. Preheat oven to 350 degrees Fahrenheit. Cover baking sheet with aluminum foil. Spray cooling rack with nonstick cooking spray and place cooling rack on top of baking sheet. Set aside.
  2. Combine brown sugar and maple syrup in bowl. Dredge one piece of bacon in sugar mixture and lay flat on cooling rack. Repeat process, laying bacon side by side, until there is no room on cooling rack. Do not overlap the pieces of bacon. Sprinkle a little more brown sugar on top of each piece of bacon.
  3. Bake bacon for about 15 – 20 minutes. You will want to start checking on bacon to make sure it isn’t burning at the 15-minute mark. Finished bacon will be dark around the edges. Transfer bacon to plate and let cool.


  1. Much better to do this at a lower temp for a longer time. Maximize the amount of fat that is dripped off. A nice twist is to mix in cayenne pepper to the brown sugar mix.

  2. does this get stored in the fridge? and how long is it good for?

  3. Spray cooling rack with non stick cooking spray and then put cooling rack at the top of baking sheet. Setaside. Blend brown sugar and maple syrup . Dredge 1 part of bacon into sugar mix and put flat on cooling rack. Repeat procedure, placing bacon sidebyside, until there isn't any room on cooling rack. Don't overlap the bits of bacon. Sprinkle just a bit more brown sugar ontop of each slice of bacon. Bake bacon for approximately 15 -- 20 minutes. Now you are going to desire to get started assessing on bacon to be certain that it really isn't burning the 15-minute markers. Finished bacon will probably be darkened round the edges. Transfer bacon to dish and let cool

    again Nice,
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  4. Much better at a higher temperature, it wasn't getting crispy at 350 , took about one hour.

  5. So, all these things should be kept in mind when buying and taking care of cookware sets. stainless steel cookware

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