Candied Bourbon Bacon
Who can resist bacon? This recipe makes it even more irresistible coated with brown sugar and caramelized to a sweet lacquer. Plus there's a hint of bourbon and chili for a little kick. Serve it alone or with your favorite vanilla ice-cream.
1 pound sliced bacon, separated into strips (at least 3 strips per person, try not to use thick-sliced bacon)
1 cup sucanat* or brown sugar
1 generous teaspoon ground hot pepper or chili like pepperoncini
½ cup (more or less) bourbon
Preheat oven to 375°.
1. Heat the bourbon in a small pan over high heat. Then bring to a boil and reduce the bourbon to two tablespoons. Brush the bacon with the reduced bourbon on both sides.
2. Line two sheet pans with aluminum foil and spray with PAM. Place the brown sugar and hot pepper and mix well in a shallow dish. Place the bacon slices one at a time in the sugar and pat firmly, turning to coat both sides well. Don't worry if some of the sugar falls off. Remove the bacon from the sugar and place on a sheet pan.
3. Bake on the top rack of the oven for 7 minutes, check to make sure it is browning evenly rotate the pan from top to bottom turn and cook for another 5 - 8 minutes. Cook until browned and lacquered.
To test for doneness take a piece of bacon and place on an oiled sheet pan when cool it should be crispy, not limp. Remove from the oven and let cool on an oiled sheet pan.
Cooks note: if you use the thick bacon. It takes about 20 minutes to cook. Be careful they burn easily.
Copyright © Julie Logue Riordan, Cooking with Julie