Wednesday, May 23, 2012

Cooking with Kristin: Candied Bacon

Rob is one of the few people we know who lives very close by, so he usually comes over at least once a week, and often brings some sort of meat to make.  Since he was bringing steak this weekend, we decided to make loaded mashed potatoes, which, of course, involve bacon.  Rather than pan-frying the bacon like we normally do, Rob suggested we try to make candied bacon.  I'd only ever had candied bacon in ice cream before, and while that was delicious, I was skeptical of how it would taste in the potatoes. But, it turned out to be incredible.  The bacon on its own was seriously delicious also (I even ate the fatty portions!), and we made the second half of it today in the same way, eating it plain with eggs and toast.  If you've never tried candied bacon, you should try this right away.

Candied Bacon
  • 1/2 package of bacon (about 6 or so strips)
  • 2 heaping tablespoons of brown sugar
Pre-heat the oven to 350° F and line a baking sheet with tinfoil (seriously, you do not want to have to wash these pans afterward if you can avoid it).  Sprinkle half the brown sugar onto the foil, and then place the bacon on top, being sure no slices overlap.  Push the bacon into the foil, so that the sugar gets absorbed into it.  Then, sprinkle the rest of the sugar on top of the bacon, and rub it into the meat.  Bake for about 10 minutes, until bacon just starts to brown.  Flip each slice and bake for an addition 10 minutes, until all the fat is rendered.  Cool on a separate plate until the bacon crisps up (about 5 minutes), and enjoy!

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