Sunday, August 11, 2013

Candied Bacon

Candied Bacon on Black Acrylic

The deep, succulent flavor of glazed bacon makes for a great party snack

“Eggs, I love you.  Honest, I do.  But I need a little space!”  So said the bacon at the back of my fridge.

OK, not really.  But sometimes we need to be reminded that bacon is more than just a breakfast side dish or a faithful flavor enhancer.  It can shine all on its own — as it does in this quick and simple recipe.

Add a bit of brown sugar to bacon, then bake until it’s crisply glazed.  Result?  A sweet-and-savory finger food that’s perfect for munching as a party appetizer or as a snack with cocktails.

Its piggy goodness would be a great addition to a Pupu Platter, that assortment of starters served in Tiki- and Polynesian-themed restaurants.  And since August is Tiki Month here on Kitchen Riffs, what could be better than an appetizer recipe that’s platter-able?

This dish is a snap to prepare, you can make it ahead of time, and it’s beyond delicious.  Magic, I’d say.  Oh, and it has one other magical property:  When your guests try it, it disappears.


Candied Bacon on plate with napkin in background

Recipe:  Candied Bacon

To make this dish, you coat each piece of bacon with brown sugar, then bake until everything is nice and crisp.  Easy peasy.  Want extra sweetness?  Wait till the bacon is mostly done, then brush on a coating of maple syrup (see Notes).  Want more spice?  Add some cayenne pepper to the brown sugar coating (again, see Notes for more details). 

Because bacon is the star of this dish, you want to use good quality.  I use a pepper-coated bacon from Burger’s Smokehouse, a Missouri producer of smoked meats. Since I live in St. Louis, I can find it in some of my local supermarkets (you can also buy it mail order, but it’s a bit expensive that way). There’s probably another premium-brand bacon that’s available where you live; if you can’t find something that’s pepper-coated, a nice apple wood-smoked bacon would be excellent.

Recipes for this dish suggest oven temperatures ranging anywhere from 300 to 400 degrees F. I prefer 375 F. At that temperature, cooking time is about 20 minutes. (It can vary a bit though — so you have to keep your eye on the bacon as cooking nears completion.)

Prep time for this dish is about 5 minutes, so if you allow 30 minutes total, you should have plenty of time. You can make Candied Bacon several hours ahead — just keep it at room temperature in a serving dish. You can also make it a day ahead and store it in an airtight container at room temperature (no need to refrigerate); the bacon will probably be less crisp, however.

My recipe calls for a pound of bacon, but you can easily adjust the quantity up or down to meet your needs. Often when I want a snack, I’ll do just a few pieces.

Ingredients
  • 1 pound sliced bacon
  • ~½ cup dark brown sugar (more if needed)
Procedure
  1. Preheat oven to 375 degrees F (see Notes).
  2. Line a rimmed baking sheet with parchment paper or foil (for easier clean up).  If you have a wire rack that fits your baking sheet, you can use that as well.  (For a pound of bacon, you may find you need 2 baking sheets.)
  3. Pour the brown sugar onto a plate.  Dip each piece of bacon in the brown sugar, making sure to coat both sides thoroughly.  Place the bacon slices on the prepared baking sheet(s).  Repeat until you’ve used all the bacon (you may need to replenish the brown sugar).  When placing bacon pieces on baking sheets, make sure they don’t touch (they can be close together, but if they touch they may fuse together while baking).
  4. Place the baking sheet(s) in the oven and set the timer for 15 minutes.  You want the bacon to be fully cooked and crisp (I like mine on the dark side) without being burned.  The bacon probably won’t be ready in 15 minutes, but I always check just in case.  For me and my oven, it usually takes about 20 minutes to fully bake — but everyone’s oven is different.
  5. When the bacon is done, remove it to a platter (or a piece of parchment paper, or even a brown paper bag) to cool.  Don’t put it on paper towels to drain — it will stick.  Serve when cool.  You can serve the bacon pieces whole or cut them in half.  At parties where I have a whole spread of appetizers, I often cut the bacon into pieces so that people can fit other items on their plates.
Candied Bacon on plate with napkin more bacon in background


Notes
  • You can bake this dish at any temperature from 300 to 400 degrees F — your preference.  Of course, the lower the temperature, the longer the bacon will take to cook.  At 400 degrees, it will take less time than specified in my recipe.
  • You may prefer to cook Candied Bacon in a skillet.  If you go this route, pan-fry the bacon as you normally would for 5 minutes or so.  Then remove it from the pan, pour off the grease, and return the bacon to the skillet (with a pound you’ll need to do 2 or 3 batches).  Sprinkle the bacon with brown sugar (both sides), and continue to cook for another 8 minutes, turning the bacon every now and again.  Eight minutes is just an estimate, BTW — it may take a few minutes longer than that.  (Frankly, I think doing the bacon in the oven is much easier.)
  • If you want to add a maple glaze to Candied Bacon, here’s how:  When you check the bacon at the 15-minute mark, brush on a coat of maple syrup (the real stuff, please, not artificial), then return the bacon to the oven to complete cooking.  You’ll probably need about ¼ cup or so of maple syrup.
  • If you want to spice up Candied Bacon, add some cayenne to the brown sugar (about ½ teaspoon for me, but you might want a bit more or less).  Mix well with the sugar, and then apply as directed in Step 3.
  • If you aren’t using peppered bacon, you might want to add some black pepper to the brown sugar — probably about 2 teaspoons (again, my preference; you might want less, though it’s unlikely you’d want more than that).
Candied Bacon on white
Empty-Plate Syndrome

“Yum!” said Mrs. Kitchen Riffs as she picked up another piece of Candied Bacon.

“Yum is right,” I replied, reaching for another slice of my own.

“These taste so good with Tiki cocktails,” she said.  “Is Candied Bacon traditional on Pupu Platters?”

“There’s often bacon in some form,” I replied.  “Bacon-wrapped grilled pineapple, or bacon-wrapped something.”

“Um hmm,” said Mrs K R, taking another piece.

“Though I actually like to think of Candied Bacon as a substitute for Chinese Spare Ribs, which are a Pupu classic,” I continued.  “Bacon is less messy, since you have no bones to dispose of.  And it’s a bit easier to prepare.”

As I finished my explanation, Mrs K R casually picked up the last slice of Candied Bacon.  “Here’s another question,” she said.  “Why did you bake only half the package?  If you’d cooked the whole thing, you could have had another piece.”

You may also enjoy reading about:
Crab Rangoon
Salmon and Cream Cheese Dip
Cheese Straws
California Clam Dip
Spicy Party Nuts
Pimento Cheese
Homemade Chex Mix

110 comments:

  1. Good morning John!

    I think I'll have a piece of that Candied Bacon with my Sunday breakfast. Oh my, it has disappeared, lol...

    Good to know about Burger's Smokehouse, I have a catalog of theirs around here and although everything looks mighty tempting, you just never know about these things.

    Thanks for sharing...

    ReplyDelete
    Replies
    1. Hi Louise, Burger's does good stuff. I buy their bacon all of the time, and their hams are excellent. Can't vouch for other things - I've not tried them - but anything piggy from them that I've had is quite good. Thanks for the comment.

      Delete
  2. Thanks so much for sharing ... I cook a lot of peppered bacon and this will thrill everyone . Thanks for sharing .:).
    I think Mrs. Kitchen Riffs made a good point , cok the whole package and you would've had another piece (gigglings).

    ReplyDelete
    Replies
    1. Hi Nee, that Mrs K R is a sly one, isn't she? ;-) I should know to make more! Thanks for the comment.

      Delete
  3. Now this is my kind of bacon. I'd eat it just like it was candy.

    ReplyDelete
    Replies
    1. Hi Vicki, it almost is candy! So good. ;-) Thanks for the comment.

      Delete
  4. Replies
    1. Hi Mimi, thanks so much! And thanks for taking time to comment.

      Delete
  5. Love this post! What a great way to prepare bacon - and a relatively easy way to make it too.

    ReplyDelete
    Replies
    1. Hi Beth, it so good! And really is pretty easy. Good thing, because once you try it, you'll probably want to make it often! Thanks for the comment.

      Delete
  6. That is AWESOME John! I love the idea of adding brown sugar to bacon and making it as a party appetizer or as a snack with cocktails. And it' so easy! I love your first photo. Really makes this bacon shine!!!

    ReplyDelete
    Replies
    1. Hi Anne, this recipe is really worth trying - so tasty, and so easy. People really do go nuts over it. Thanks for the comment.

      Delete
  7. This is so on the 'need to make' list! Won't show the kids just yet!!! Sweet and salty bacon is up there!

    ReplyDelete
    Replies
    1. Hi Kitchen Butterfly, definitely don't show it to the kids - you'll get no peace until you make it, then they'll gobble it up before you get some! Thanks for the comment.

      Delete
  8. What a cracker of an idea.... and now I want some! Lovely post, John. : )

    ReplyDelete
    Replies
    1. Hi Lizzy, isn't this nice? Incredibly addictive, too (and in this case there's nothing wrong with that!). Thanks for the comment.

      Delete
  9. Have you tried bacon jam? I know you would both love it. I am so excited. Just read about a BaconFest in our city next month. We are there!

    ReplyDelete
    Replies
    1. Hi Debra, haven't done bacon jam yet - on my huge list of stuff to make! Love the idea of it. Have fun at BaconFest - sounds wonderful! Thanks for the comment.

      Delete
  10. I bet this would be amazing with fresh figs and goat cheese, too. But heck, why go to all that trouble when eating it right out of hand is easiest and so very enjoyable! ;)

    ReplyDelete
    Replies
    1. Hi Carolyn, great idea! The flavor would work so well together. But you're right that eating it out of hand is so easy, and so, so satisfying. ;-) Thanks for the comment.

      Delete
  11. I never thought about candied bacon on a pupu platter but you're right - it sounds fantastic!

    ReplyDelete
    Replies
    1. Hi Maureen, it's certainly not traditional, but I think totally in the spirit of things! Thanks for the comment.

      Delete
  12. Beeeeuuuutiful photos! As if bacon isn't beautiful enough on its own. I would love to snack on this with a cocktail or two. I'm also thinking I'd like this crumbled up and sprinkled over a wedge salad.

    ReplyDelete
    Replies
    1. Hi Karen, this is actually quite good on a salad. Not that we often have leftovers of this, but that's how I always use them - it goes great with any sort of blue cheese dressing. Thanks for the comment.

      Delete
  13. I think it was Sara Moulton who introduced me to candied bacon years ago...and I don't know why I still haven't made any. It might be the fear of eating the whole batch myself...it looks terrific!

    ReplyDelete
    Replies
    1. Hi Liz, I don't remember where I first learned about this dish, but it was abut 6 or 7 years ago - I remember making it a bunch back then, and basically forgetting about it. Until now, when I wanted something more interesting than Chinese spareribs for a Pupu Platter. It's such a sensational dish - I gotta make it much more often! And yes, eating the whole batch by yourself is a definite possibility! Thanks for the comment.

      Delete
  14. crisped bacon candied with brown sugar would make for an addictive snack, love the crisp and perfectly candied pic...scrumptious,HAVE A GREAT DAY!!! :-)

    ReplyDelete
    Replies
    1. Hi Kumar, these are so tasty! And totally crisp, as you say. Thanks for the comment.

      Delete
  15. It's weird sometimes how sweet and salty mix so well together. I tried a bacon & pancake cupcake (my first time ever to have bacon with something sweet) a few weeks ago, and it was surprisingly good. This looks just as good!

    ReplyDelete
    Replies
    1. Hi Yvonne, I agree sweet and salty are such a great mix. And doesn't bacon make almost anything taste better? ;-) Thanks for the comment.

      Delete
  16. Your bacon images are amazing! I have never tried candied bacon! I would like to try this for a Sunday breakfast. I would definitely need to cook the whole package around here! xx

    ReplyDelete
    Replies
    1. Hi Charlie, we're pretty much whole package people too. ;-) This would be good for breakfast, but even better for later in the day - this dish works so well with cocktails! But I'd never say no to it with eggs. ;-) Thanks for the comment.

      Delete
  17. Oh my gosh, John. As I am typing this, my family just looked over and asked what's wrong. And I realized, I had just moaned out loud when I clicked on your post! This is fabulous! I have yet to make candied bacon though I have thought to try it in my baking many a time! Trouble is...I don't think it would make it to the baking! This IS a fabulous little bite for an appetizer! Have you ever tried it with thicker cuts of slab bacon? Thanks for sharing this fabulous recipe! : )

    ReplyDelete
    Replies
    1. Hi Anne, always happy to delight you! And this is such good stuff that you'll eat loads of it before it gets to your baking. So just make a double batch! Enough for you, and your baking. ;-) BTW, this works quite well with thicker slabs of bacon - in fact that's what I usually use when making this. Thanks for your comment.

      Delete
  18. I've seen this done, or something similar, on the cooking shows but never attempted it myself. It sure does look good, though, John, but I live alone. There's no one here to stop me from eating a half-pound of bacon. Well, I've got my dog, Max, but he's hardly one to urge restraint when it comes to bacon. I am going to try this. How could I not? By the way, have you seen any recipes for bacon jam? I just pinned one last week. Maybe I should buy a pound of bacon and use half here and use half to make jam. First I should probably check Craig's List to see if anyone's selling a defibrillator. It may come in handy.
    Thanks for another great recipe and post, John.

    ReplyDelete
    Replies
    1. Hi John, you could make just a few pieces of this, of course, although that's not really the American way, is it? ;-) Maybe next time you go to Michigan you could make this! I've not made bacon jam, though I do have a few recipes buried somewhere in my files. It's on my list of stuff to make, though - love the idea of it. I might need a defibrillator too! Thanks for the comment.

      Delete
  19. I've yet to try this, but it's top of my to-do list.

    ReplyDelete
    Replies
    1. Hi Tony, this is totally worth doing! But be warned these are addictive. ;-) Thanks for the comment.

      Delete
  20. Hi John, wow.. .this is really superb and delightful. I'm sure it's very addictive too. Thanks for sharing this wonderful appetizer. The 1st picture is very spectacular.

    Have a great week ahead.

    ReplyDelete
    Replies
    1. Hi Amelia, these really are addictive - but it's such a pleasant and satisfying addiction! Thanks for the kind words, and comment.

      Delete
  21. Wow I can easily nibble on those the whole day! who ever invented that thing is a genius

    ReplyDelete
    Replies
    1. Hi Raymund, these are so great! I only make them occasionally because they're so good, they do disappear immediately. Thanks for the comment.

      Delete
  22. Devilishly scrumptious! An irresistible treat.

    Cheers,

    Rosa

    ReplyDelete
    Replies
    1. Hi Rosa, these are devilish indeed! Perfect description. Thanks for the comment.

      Delete
  23. I've never been able to get bacon just right. It's always too crisp or too chewy. But this is making me long for bacon more than ever. Just thinking about brushing it with maple is making me drool!

    ReplyDelete
    Replies
    1. Hi Kim, I've always had pretty good luck with baking bacon. In fact if I'm making bacon for a crowd, I always bake it (without the sugar, of course). But after 15 minutes I really do keep watching it so it doesn't overcook. The maple syrup option is wonderful! Thanks for the comment.

      Delete
  24. DAYUMZ. I've had to look away from the screen lest I start drooling at work. What a splendid idea- think it would work perfect for a party as a little nibble, though to be honest I'm tempted to throw it into a huge breakfast too (shh). Some gorgeous ideas on this site! x

    ReplyDelete
    Replies
    1. Hi Shu Han, sorry about that drooling thing. ;-) This really is a great party dish - people love it. Thanks for the comment.

      Delete
  25. John, that first photo is just perfect, makes the mouth water! The salty-sweet flavor of candied bacon is wonderful all by itself, but we love it on salads too. YUM!

    ReplyDelete
    Replies
    1. Hi Judy, this is an incredibly good treat! And whenever I happen to have leftover candied bacon, I like to use it on salads too. It's wonderful with blue cheese dressing. Thanks for the comment.

      Delete
  26. I have been making this a long time and you can never make enough. Everyone loves it and I love how easy it is to make. Good choice for tiki month!

    ReplyDelete
    Replies
    1. Hi Abbe, isn't this terrific stuff? And I do think it fits the Tiki theme so well. ;-) And you're right that you can never make enough - none will go to waste. Thanks for the comment.

      Delete
  27. I definitely need some candied bacon in my life!

    ReplyDelete
    Replies
    1. Hi Christine, you really do! It'll change your life. ;-) Thanks for the comment.

      Delete
  28. Awesome!!! We love to make maple bacon - it dissapears way toooooo fast :)

    ReplyDelete
    Replies
    1. Hi Alyssa, yeah, every version of this dish that I've made disappears in a hurry! Thanks for the comment.

      Delete
  29. Good old bacon! I don't eat it much, but there is something undeniably awesome about it. Love that shiny candy coating.

    ReplyDelete
    Replies
    1. Hi Laura, we do eat bacon fairly frequently (usually as a seasoning in a dish), but this is one of those recipes we make infrequently - too tempting! Thanks for the comment.

      Delete
  30. I need to try it. I love bacon, it will be so much fun to try it in a sweet version.

    ReplyDelete
    Replies
    1. Hi Marta, this is definitely a dish for you if you like bacon! I predict you'll love this. ;-) Thanks for the comment.

      Delete
  31. Oh my, this is incredible. I'm ready to fire up the oven now and it's almost bedtime ............. oh, who cares? :)

    ReplyDelete
    Replies
    1. Hi Chris, who needs sleep when there's bacon to be had? ;-) Thanks for the comment.

      Delete
  32. This is definitely my kind of bacon recipe right here!! Love the sweet and salty together :)

    ReplyDelete
    Replies
    1. Hi Ashley, sweet and salty work so well together, don't they? I love the combo too! Thanks for the comment.

      Delete
  33. Replies
    1. Hi Sona, wavy bacon looks so great, doesn't it? I like it too. Thanks for the comment.

      Delete
  34. Replies
    1. Hi Amy, candied bacon is indeed awesome. Incredibly good stuff. ;-) Thanks for the comment.

      Delete
  35. Oh Wow! Candied bacon - think this could very easily be a new addiction :)
    Shashi @ http://runninsrilankan.com

    ReplyDelete
    Replies
    1. Hi Sashi, this really is addicting - you can't eat just one piece! Thanks for the comment.

      Delete
  36. I love candied bacon - so delicious! It is dangerous stuff for the waistline though!

    ReplyDelete
    Replies
    1. Hi Donalyn, this really is dangerous stuff! Maybe I should have put a warning label on the post? ;-) Thanks for the comment.

      Delete
  37. The first image had me drooooooling!!!!!

    ReplyDelete
    Replies
    1. Hi Kiran, I was drooling, too, when I took that photo! ;-) Thanks for the comment.

      Delete
  38. One of my best friends adores all things sweet AND bacon. She would just die and go to heaven if I made this for her. Thank you for sharing it John. And I know that she'll be thanking you too in a few weeks!

    ReplyDelete
    Replies
    1. Hi Monet, always happy to make one of your friends happy! Enjoy - this really is a terrific dish. Thanks for the comment.

      Delete
  39. This sounds so good. I love the thought of sweet and salty bacon, yum.

    ReplyDelete
    Replies
    1. Hi Dawn, it's really tasty stuff - terrific flavor. You'd love it! Thanks for the comment.

      Delete
  40. Here I am fixing to go to bed and I decide to check out one more recipe. Now I have something to dream about! :) I've always wanted to make a candied bacon, but never had. This one is SO easy that there is no reason not to try it. YUM! is right! Just added it to weekend list of things to make. Thanks John!

    ReplyDelete
    Replies
    1. Hi MJ, this is such a great recipe and so easy - definitely one you should make. Anyone who loves bacon will love this recipe. Thanks for the comment.

      Delete
  41. Hi John! You know that bacon, according to a teenager, is one of the major food groups. You have taken bacon over the top. I know my teenagers would just want to eat your recipe plain like buckets of it. However, I can so see myself eating this over a crisp green salad with maybe some blue cheese and crunchy almonds. Yum! Take Care, BAM

    ReplyDelete
    Replies
    1. i Bam, this really works with lettuce and blue cheese dressing - when we do have some leftovers (sometimes it happens!) that's how we use it. Thanks for the comment.

      Delete
  42. Bacon is any form is good with me! I love sweet and savory and this sounds like a great way to enjoy "devine swine". Great post and beautiful photo!

    ReplyDelete
    Replies
    1. Hi Bill, so hard to beat bacon for flavor, isn't it? And this kicks it up to a whole new level! Thanks for the comment.

      Delete
  43. John, I just can eat this bacon with my eyes since I am watching for salt content, maybe one would not do me any harm :)

    ReplyDelete
    Replies
    1. Hi Juliana, sorry to tempt you! I wouldn't suggest trying just one - hard to resist another of these! Thanks for the comment.

      Delete
  44. This is the best looking bacon I've seen John! I usually make bacon in heavy skillet but I wanted to try the oven method for a while now. I might as well make this candied bacon! Looks YUM!

    ReplyDelete
    Replies
    1. Hi Nami, whenever you make bacon for a crowd, I think the oven method works the best. You can just bake bacon, without the sugar, using the same method if you want normal bacon. Thanks for the comment.

      Delete
  45. Hi John, Im glad Im back to blogging so I'm back to checking my favorite bloggers... :)

    a few weeks ago, we were served candied bacon with sun dried tomatoes and you bet, I couldn't stop eating! It was too embarrassing to admit but yes that's what I did :)

    Btw, Food Media Forum was last weekend and I thought you would be there.

    Malou

    ReplyDelete
    Replies
    1. Hi Malou, isn't candied bacon such good stuff? I haven't tried it with sun dried tomatoes, but love the idea! Thanks for the comment.

      Delete
  46. Wow. What an amazing picture John!!! I am so impressed, your bacon looks delicious. I've candied bacon a few times but it's never looked as beautifully curled as yours. Did it just do that on its own? I think we get different bacon cuts over here... Australian supermarkets don't seem to have those long thin pieces. They're mostly sold as 'short cut rashers' which have very little fat on them. Hm. I'll have to hunt around a little more!
    P.S I can't believe you were robbed of the last piece! Cheeky :)

    ReplyDelete
    Replies
    1. Hi Laura, one of the nice things about baking bacon in the oven is you can shape it a bit - bake it draped over a rack, and it'll curve like that. I guess if you want those long pieces of bacon, you could cure your own. Yeah, I'm not doing that either. ;-) And Mrs K R is rather cheeky, isn't she? ;-) Thanks for the comment.

      Delete
  47. I can smell that sweet bacon from here and it's making me drool. I can honestly say that even the vegetarian folks I know will nibble on bacon. There's just something about that crispy meaty goodness people can't resist.

    ReplyDelete
    Replies
    1. Hi Kristi, bacon really is addictive all on its own, isn't it? And when you candy it - watch out! ;-) Thanks for the comment.

      Delete
  48. This pictures is so gorgeous, I can nearly taste this crispy bacon.
    Wonderful idea for a great snack!

    ReplyDelete
    Replies
    1. Hi Daniela, this is a wonderful snack - anyone who likes bacon will love these. Thanks for the kind words, and comment.

      Delete
  49. I'm still in awe of your photos skills. Got your reply to my email, just been crazed but thank you so much. I'll hit you back soon. In the meantime I think Mrs Riffs thinks like me. Half a package is just not going to do. Otherwise my hubs would need to go out for breakfast.

    ReplyDelete
    Replies
    1. Hi Kim, I totally know you dig candied bacon because your candied bacon post was so great! And of course it's so easy to snarf the entire plate by yourself. Not that there's anything wrong with that! Thanks for the kind words, and comment.

      Delete
  50. That top photo instantly made my mouth water. It looks delicious! I guess I'm in a sweets mood, because I want to smother it in dark chocolate. Love this simple recipe. In most cases, simple is best.:)

    ReplyDelete
    Replies
    1. Hi Gomo, chocolate would work! I haven't made it that way, but I've seen it done - sounds so good. Thanks for the comment.

      Delete
  51. This looks just sinfully good! an you ever make a batch large enough?! thanks for sharing, it also looks beautiful! :)

    ReplyDelete
    Replies
    1. Hi FoodEatLove, I don't think it's possible to match a big enough batch! Leftovers are great in a salad. Thanks for the comment.

      Delete
  52. :-O my mouth dropped when I saw this post! What a neat idea, bacon is one of my guilty pleasures, and I absolutely must try this!

    ReplyDelete
    Replies
    1. Hi Kristi, you don't be sorry! This is totally delish. ;-) Thanks for the comment.

      Delete
  53. That is one sexy piece of bacon. I missed seeing all those tasty cocktails too, moved you over to my new reader so I won't miss any. Hope you and the Mrs. are enjoying the weekend.
    -Gina-

    ReplyDelete
    Replies
    1. Hi Gina, happy to be on your new reader! Isn't that bacon nice? Mrs K R and I are having a wonderful weekend - hope you're enjoying the same. Thanks for the comment.

      Delete
  54. I love crispy sweet bacon. And you're right, it is often left to the mornings for consumption, yet it is so versatile.

    ReplyDelete
    Replies
    1. Hi Amanda, bacon is great any time of the day! Really, a perfect food. ;-) Thanks for the comment.

      Delete
  55. I remember the first time I made some crispy bacon under the careful instruction of a Canadian. I baked it in the oven and to me that was really strange bacon should be fried and have plenty of fatty goodness oozing out. Great recipe and I really need to try the real thing one day and come to the states, apparently we don't cut our bacon thin enough here.

    ReplyDelete
    Replies
    1. Hi Lizzie, maybe your bacon isn't quite thin enough - although the bacon I typically use is pretty thick by US standards. I need to do some research on Aussie bacon so I can perfect this recipe! Sounds like a field trip at some point! ;-) Thanks for your comment.

      Delete