real life test kitchen: bacon candy
Chicago has many alter egos: the Second City, the City of Big Shoulders, and (of course) the Windy City. To me, Chicago will always be the City Where I Gained Twenty Pounds When I Moved Here Since They Put Bacon on Everything. Seriously, fellow foodies: if you have a crush on bacon, it’s worth the plane fare to spend a just weekend restaurant-hopping in Chicago. We even have an annual Baconfest that sells out faster than the Cubs home opener. Last weekend, I went hog wild (sorry, couldn’t resist!) and whipped up a batch of bacon candy for my fellow Chicagoans to devour. We were in hog heaven. — Katie D. Click for bacon candy!
Bacon Candy
Prep Time: 5 minutes
Total Time: 35 minutes
Ingredients:
½ lb Bacon (not thick-cut)
¼ Cup Brown Sugar
Directions:
PRE-HEAT oven to 350 degrees.
SLICE bacon into ½ inch strips and dredge in brown sugar until thoroughly coated.
SCRUNCH up some aluminum foil to allow for grease drainage and place it on a baking sheet. Lay the bacon on the foil, making sure not to overlap pieces.
BAKE until crispy (about 30-40 minutes). Allow to cool and harden before serving.
Bacon candy, the KFC double down, chipotle burritos – let’s hear it for AMERICA!
Congratulations. I think you may have found the only substance in the known universe that is more deadly than the KFC Double Down. On the plus side though, this stuff is absolutely delicious. When the last batch was cooked up, I threw all caution to the wind, and with a devil may care attitude to my life expectancy, had more than my fair share. Sure it’s probably a one way ticket to a broken heart (quite literally) but I don’t regret it one bit. It’s the perfect marriage of salty and sweet, dinner and dessert, and of sensory delight and unabridgesd shame when you realize that, once again, you’ve eaten the whole lot.
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Add a little cayenne – maybe 1/4 to 1/2 t – to give it a little more pep. First sweet, then meat, then heat.
I make something similar called bacon crackers – same basic recipe except slice the bacon and place on crackers before baking. So yummy.
May I suggest a slightly different method?
We line a cookie sheet with foil and then set a cooling rack on top. Then lay out your bacon and top it. We like hot pepper and sugar. Another excellent topping is ground or finely chopped candied nuts.
If you start it in a cold oven even more of the fat gets rendered. It’s certainly not health food, but I figure the more fat on the tray the less I’m eating.
jenny- ohhh- the cayenne suggestion is nothing short of brilliant!
Hunter- The cooling rack is an AWESOME idea! I’m definitely trying that next batch. . .
I’m a big bacon fan, but I’m sorry, bacon candy sounds soooo gross!