Scotts On The Rocks Blog

Got this from Stacey Boyer… THANKS!

Candied Bacon Gourmet | February 2007

Adapted from Charlie Palmer

·Don’t be tempted to transfer bacon to paper towels to drain — the sugar will make the bacon stick to them.

·Bacon can be made 1 day ahead and kept in an airtight container at room temperature, but it will become less crisp.

·Before cleaning skillet, add a few inches of water to it, then add tongs and boil to dissolve hardened sugar from pan and tongs.

Yield: Makes 10 slices

Active Time: 30 min

Total Time: 30 min

1/2 lb bacon slices (10 slices)

1/2 cup Demerara sugar

Special equipment: brown paper such as a grocery bag or butcher paper

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.

Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.

Cooks’ notes:

·Don’t be tempted to transfer bacon to paper towels to drain — the sugar will make the bacon stick to them.

·Bacon can be made 1 day ahead and kept in an airtight container at room temperature, but it will become less crisp.

·Before cleaning skillet, add a few inches of water to it, then add tongs and boil to dissolve