Why I Love This Recipe
This stuff is dangerous! When I make it in the toaster/convection oven, I have a horrible habit of eating the first tray before the second is done. I can't think of a thing to serve this with, it's better than my favorite Teriyaki Jerky!
Sharon Nichols, BSBEB, RHIT, CCS, CHTS-TR, CRC
Ingredients You'll Need
3 pounds bacon
2 cups brown sugar
Maple Syrup (optional)
Optional spices: Pepper, Mango Habanero spice
large rimmed cookie sheet lined with aluminum foil with a rack insert. If you don't have this, you can use the tray and rack in your toaster oven and cook small batches.
Put the butcher paper out on your surface and pull all the strips of bacon onto the paper. Season with spices on both sides. Generously portion brown sugar on each slice of bacon. By the time you get the sugar on all the bacon it will start to liquify, but if you want more flavor/liquid, drizzle a small amount of syrup to rub the sugar in. You want the sugar to be stuck on the bacon.
I like to do one piece at a time and twist it like a corkscrew to place on my lined cookie sheet. Once the cookie sheet is loaded and all the bacon is on the rack, place in oven on 325 F for 35-40 minutes until the sugar crystalizes.