10/25/12 - Candied Bacon, You are welcome and I'm sorry.

You are welcome for sharing this amazing recipe with you, but I'm sorry because you will begin wanting it on a regular basis, and this recipe probably wouldn't be approved by 99% of dietitians out there.  I've learned to only make this for special occasions and to immediately cut pieces into 1 inch squares immediately after cooling.  Otherwise, it's WAY too easy to pick up a whole strip and consume...and then repeat.

I've made this several times in the past, but apparently never wrote down how I do it so it's trial and error for the first few batches every time.  I'm going to write it down this time so no more burnt or soggy bacon!!!

Very important piece of information is the bacon used.  I've tried this with off brand, thin cut, standard bacon and it simply wasn't all that great.  I only use the nicer bacon, Hickory Smoked Petit Jean is my favorite.  It's a bit more expensive, but worth the extra cost.

Between each batch of bacon, be sure to remove the excess sugar and bacon grease/fat from the pan.  I've contemplated saving this for use in a different application, but have not come up with a solution. Share your ideas in the comments below if you have any.

Also, be sure to keep the bacon refrigerated between rounds.  By the time you are done, you'll have room temperature bacon as opposed to the colder bacon at the beginning which will result in crispier (possibly burnt?) bacon.

I use a 13 minute, 14 minute rotation at 325, but bumping to 350 would result in a crispier bacon.  Next time I prepare this, I'll play around with more time and temperatures, but the results from the following recipe were fantastic.

  1. Preheat your oven and stoneware pan to 325 degrees.  When I make this, I make several batches of about 5-6 pieces per round.  After the first batch, the stone will be preheated, so to enjoy a consistent product, preheating the stone allows for this.
  2. Lay down the bacon giving each piece a little bit of room, this will make it easier when flipping.  
  3. Cover each piece with brown sugar.  Don't mound the sugar, but rather just enough where you get a thin coating.  As this bakes, the sugar will melt and spread.
  4. Put in the oven for 13 minutes.
  5. Pull out the stone, flip each piece and coat again with brown sugar using the same process as above.
  6. Bake for another 14 minutes.
  7. Remove from oven and pan, placing the now completed candied bacon on room temperature surface.  I use our dinner plates, but any surface where melted sugar wouldn't have a good chance to adhere to.  Stay away from paper towels.



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