Bacon Candy

Oh my goodness.  We had a new hit this year at Thanksgiving.  I posted a link to this recipe the other day thinking I might make it.  Well it was just easy enough and I figured it wouldn't make a ton so it wouldn't add too much to the day of gluttony.

Well... I should have made more.  I have a few adjustments to make for perfection but it was seriously delicious all the same.

Bacon Candy

Contributed byBronson Van Wyck

 

1/2 cup packed light brown sugar

1 1/2 teaspoons chile powder

20 slices of thick-cut bacon (1 1/2 pounds)

 

Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

 

Make Ahead  The bacon candy can be made earlier in the day; store at room temperature.

 

 

My notes- For some reason my bacon did not crisp up the way I expected (or that they showed in the picture associated with this recipe).  I did not use foil however, just put the bacon straight on the cookie sheet so perhaps that was the problem?  I ended up kicking on the broiler and flipping my bacon for a minute to the other side to crisp it up.  I still wasn't happy with the texture.  Solutions?  I'm thinking I could prep the bacon while the pan preheats in the oven.  Then placing the bacon on the hot cookie sheet, it would theoretically cook on both sides simultaneously.  Flipping the bacon over also didn't seem to be a problem as far as the sugar sticking, so that could work too.  I also believe that allowing the suggested (or more) time for cooling on the racks would make a difference.  When I try this recipe again, I'll update this with what works.

 

Here are the final two pieces I managed to capture on camera before it was demolished by our family at Thanksgiving!