How to Make Candied Bacon

Ingredients

• 12 strips bacon
• 1/4 cup light brown sugar
• 1/2 teaspoon freshly ground black pepper, optional

Directions

1. Heat the oven to 375 degrees F, positioning 1 rack in the top third and 1 rack in the bottom third. Cover 2 baking sheets with foil, then set an oven-safe wire rack on each one. Arrange the bacon across the rack wires, splitting the strips between the 2 pans and leaving them in a single layer with no overlap. If the strips run the same direction as the rack wires, they can slip through as they cook.
2. Scatter the brown sugar over the bacon, and add freshly ground black pepper if you’re using it. Aim for about 1 teaspoon of brown sugar on each strip, spread down the length of the bacon. Transfer the pans to the oven and bake for 20 to 25 minutes. Rotate the pans once while they bake so everything cooks evenly. Begin taking a look at about 18 minutes, since slices can finish at different speeds depending on thickness and fat.
3. The bacon is ready when the sugar has melted and the strips are a rich, dark brown. It will firm up more as it cools, so it does not need to feel fully crisp in the oven.
4. Leave the bacon on the wire racks for a few minutes to cool. The sugar will be extremely hot at first, and as it cools and sets, the bacon will become crisper. Then serve.
5. Store candied bacon in the fridge for a few days, and warm it back up in a skillet over low heat. Freezing is not especially worthwhile, but if you do freeze a large batch, freeze the strips separately so they do not stick together.