February 15, 2015
We all know the food groups that were part of our learning as we were growing up. Vegetables and Fruit, Grains and Cereals, Protein, Milk and Dairy and Sugars and Fats. No where in that learning did we cover the sixth and barely known food group… Bacon. People of the world…wake up! Bacon is not a new discovery, but it has become an important part of our daily lives. Well, unless you don’t eat meat, I guess. It’s everywhere now. There is bacon and maple donuts, bacon chocolate, bacon flavored gum, bacon cupcakes. Need I say more? I have said all along it should be its own food group. I think you too will agree with me once you try this little gem of a recipe I found in Food & Wine.
Candied Bacon. I made it for Super Bowl and it was gone in minutes. It’s like food crack. You can’t stop eating it. Sweet and savory, salty and crisp…it’s addictive. It might not be the healthiest thing to eat, but let’s face it, this isn’t something you’re going to eat every day. (although I really could). It’s super easy and one of those dishes that once you make it, everyone wants to know how you did it.
Trust me on this one…. Bacon and easy to make. You can’t go wrong with this.
People of the world! I give you Candied Bacon!
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
- Preheat oven to 400 degrees Line 2 rimmed baking sheets with foil.
- In a small bowl, whisk the brown sugar with the chile powder.
- Arrange the bacon strips on the foil and coat the tops with the chile sugar.
- Bake for 20-25 minutes, until caramelized and almost crisp.
- Transfer the bacon to a rack set over a sheet of foil to cool completely. Serve.
- MAKE AHEAD: The candied bacon can be made earlier in the day. Store at room temperature.