Candied Bacon

Who doesn’t love candied bacon? Especially with pumpkin french toast, or a BLT, or in bourbon caramel corn. Shall I go on? The only problem you will have is that it disappears quickly and you wish you had made more.

  • 1 cup packed light brown sugar
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coarse black pepper
  • 2 teaspoons dried parsley
  • 1 pound thick sliced bacon

Preheat the oven to 375°F. Line a sheet pan with aluminum foil, and spray with cooking oil.

Combine the brown sugar and cayenne in a small bowl, stirring to mix well. Arrange the slices of bacon on the sheet pan in a single layer, sprinkle sugar over bacon and pat into meat. Don’t be stingy.

Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. Can be made several hours ahead. Serve warm or at room temperature.