I don’t know who to thank for contrasting sweet with savory and balancing the two in a single dish. I can’t even take credit for inventing candied bacon. I can, however, claim responsibility for the candied bacon I made last night.
Lay bacon slices (I prefer thick-slice) on a cooling rack over a baking sheet. Sprinkle generously with brown sugar and freshly ground black pepper. Bake in a 425-degree Fahrenheit oven for 10-15 minutes, or until crispy.
This is a prime example of a food that demands you take off your pants. Eat the candied bacon alone or get creative and add to other recipes. (Tune in to tomorrow’s post where I tell you about my bacon popcorn experience.)