Candied Bacon. Yes, it is as good as it sounds.
I love candied bacon on salads, by itself, or in my famous Salted Carmel Bacon Apple Pie. If you have never had candied bacon, imagine candy, made out of bacon. Yes. Here is the quickest tutorial so that you too can start enjoying this culinary wonder.
You can do this in a skillet on the stove top, or in the oven on a stone bar pan with a lip to catch the grease. Since not everyone has stones with lips, I will show you how to do this on the stove top. (If you were to do it in the oven follow the same directions with the oven cranked to 400.)
How to make candied bacon
Place your bacon on a hot skillet or griddle. Sprinkle brown sugar on top. Keep the heat lower than you normally would for bacon. You want the brown sugar to caramelize, not burn. A few black spots are fine and tasty, just keep an eye on it so that you don’t char the entire thing.
Flip the bacon a few times (about once a minute), making sure it cooks evenly. As the bacon cooks and looses fat, it shrinks, causing new creases to form. And so, you want to flip the bacon at least twice on each side so that the head can get to the new bumps. You can add a bit more sugar every time you flip. Use about a teaspoon per piece of bacon. It looks about the same as regular bacon when it is finished.
Once it is cooked through, you want to be very careful removing the candied bacon. Melted sugar is no joke. Do not burn yourself with it. Please be careful. Cool the bacon leaned up against a plate with spaces between each piece or you can cool on wax paper. If you layer them on top of each other they will be stuck together forever. The bacon will still be soft when you take it off the pan but as it cools it will harden.
I understand that you will feel indebted to me for the rest of your life, or least every time you make candied bacon. Please don’t, consider it my gift to you.