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The candied bacon made in the previous post is as versatile as regular bacon. My friend and culinary classmate Sonia suggested making a cake ball of corn bread, rolled in maple frosting and topped with said candied bacon. She is a genius.

I did something a little simpler, but definitely worth trying. Make popcorn (the real way, on the stove. Or if you can find micrwave popcorn with no salt or flavorings, that’s fine, too) and toss with finely chopped fresh rosemary, melted butter and crumbled or diced candied bacon. Season with S&P to taste.

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.)