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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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Sunday, August 19, 2012

Candied Bacon

I really enjoy bacon, although now, I shouldn't eat so much.  Talk about tasty bacon!  Try this the next time you want to wow some guests. 

This was done in a frying pan, but for a crowd, it is easier to do in the oven.

* In the oven:  Preheat oven to 400 degrees.
Line a half-sheet pan with heavy duty foil to facilitate easier clean up of the pan.  Then put a cooling rack on the foil.  Lay out the bacon strips on the rack.  They can be next to each other, but should not overlap.  Then sprinkle about 1 teaspoon of brown sugar on each slice--or enough to cover most of the slice.  Bake for 10-15 minutes, then remove from the oven.

Turn each slice over and sprinkle with more brown sugar.  At this point, you can turn your oven down to 350, if desired.  Bake until done.  Watch carefully as it can burn easily with all that sugar.  If not done in another 5-10 minutes, you may want to turn again, but you don't need to add more sugar.

On the stove:  Lay bacon in cold NON-STICK pan.  Sprinkle with some brown sugar.  Cook until it starts to brown.  Turn over and sprinkle on more brown sugar.  Drain oil as it accumulates.  Turn as needed.  Cook until done to the crispness you desire.  (Do not try to drain on paper towel, as it will stick to the paper.)

* From  A Feast for the Eyes  The main recipe is about Olallieberry pancakes, but the recipe for candied bacon is here as well.  Thanks, Debbie!


  1. This is my family's favorite way to eat bacon. I definitely use the oven method, after lining a baking sheet with foil. It's a bit messy to clean up, but I like the idea of not having the bacon fried in the fat...delicious as it is!

    1. Thanks, Debbie,
      I forgot to mention that it came from your website. I will go back and fix that now.
      I ended up making it three weekends in a row, mostly for company. It could have been four weekends, but I decided too much of a good thing is not a good thing. I do love bacon, but I have to be careful of having too much. Cholesterol, you know.