Spicy Candied Bacon

"From the blog Serious Eats. It looks so yummy. I like bacon and this is something I want to try very soon."
 
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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by TasteTester photo by TasteTester
photo by AZPARZYCH photo by AZPARZYCH
photo by alligirl photo by alligirl
photo by breezermom photo by breezermom
Ready In:
35mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Preheat the oven to 300 degrees Fahrenheit.
  • Mix the chili powder and brown sugar in a shallow bowl.
  • Fit a sheet of parchment paper onto a jelly-roll pan.
  • Bury each slice of bacon in the chili and sugar mixture; rub both sides to assure the mixture adheres.
  • Lay the bacon strips on the prepared pan.
  • The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick".
  • Bake for 30 minutes without turning.
  • Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.

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Reviews

  1. Very similar to my Recipe #382998, except mine uses cumin instead of chili powder. :) I cooked mine in a rack on top of a broiler pan so the bacon wouldn't soak up all that fat. Otherwise, I made it as posted. I twisted some and left some flat. The twisted ones took a bit longer to cook. This was delicious! Thanks for sharing.
     
  2. We just loved this bacon; sweet and a little spicy at the end. I used my Sil-Pat mat, to make for an easier clean-up. This would be awesome crumbled over a salad, but it is great on it's own. I did forget to twist them, but will try to remember next time. Like DH said when tasting it, "How could you make it any better?" I agree! Thanks for sharing, Boomette.
     
  3. I don't know about you, but I'd love to have a doctor actually insist that I eat bacon. ...and to think, a recipe that makes bacon even tastier. Curse you. ;-}
     
  4. Everyone in the family here loves bacon, and what a treat to find a recipe we can use for a snack. I made it twice -- the first time I covered the bacon slices generously with the brown sugar mixture, but they came out of the oven a little burnt. So I made them again, this time brushing any excess sugar off the bacon slices and they didn't burn at all. Both times I did have a problem getting the slices as crispy as I would have liked, but the taste was terrific nonetheless. And the applewood bacon was a flavor I had never tried before. Two of us finished the entire batch in one sitting; it was that good. Thanks for posting.
     
  5. So good!! I like that the chili powder cuts the sweetness a little, but is not too spicy for me to eat since I am a whimp! Made a single serving; glad I did because I could sit and eat a ton of this! Made for Best of 2010 Cookbook Tag and going into my best of 2011 book!
     
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Tweaks

  1. Very similar to my Recipe #382998, except mine uses cumin instead of chili powder. :) I cooked mine in a rack on top of a broiler pan so the bacon wouldn't soak up all that fat. Otherwise, I made it as posted. I twisted some and left some flat. The twisted ones took a bit longer to cook. This was delicious! Thanks for sharing.
     

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