August is almost here and that means one thing to a lot of people….vacation. Fortunately for me, a lot of my friends consider coming to my house a vacation! (If you ever have seen my house, you would realize William Shatner couldn’t get them a great deal anywhere better so they had to come here.)
Our guests this weekend were college friends of my husbands. Our friend, Michelle, made a comment to me about my love of bacon. I was shocked that I didn’t hide my love affair. Was it the 3 Little Piggy Burger I made for dinner? Or was it the extra bacon we put on the burgers? Maybe it was the breakfast dish I made that had potatoes sautéed in bacon juice?
I had always loved bacon but it just wasn’t something I talked about openly. It seems like bacon is now the “cool” food so I don’t feel so odd talking about how much I adore it. (Kind of like when I was a teenager and still played with Cabbage Patch Kids. Wait, that was never cool, was it?)
Michelle’s husband, Brad, asked if I had ever tried making caramelized bacon. I replied that I hadn’t but took his question as a challenge. I had heard of it but I didn’t understand what could possibly make the smoky, salty wonderfulness (this is not a word unless you are talking about bacon) of bacon any better.
- 6 slices of thick cut bacon
- 1/3 cup light brown sugar
- 1-2 Tbsp water
- Oven 400 degrees.
- Place a piece of parchment paper on a large, deep rimmed baking sheet. Set aside.
- In a small bowl, mix sugar with about one tablespoon of water. You don’t want to make it dissolve, you want slurry.
- Take one piece of bacon at a time and put it in the sugar slurry. Make sure the bacon is coated. (When I made it, the bacon strips resembled wallpaper strips. I would pick one up and pull the paste down off of the strip.)
- Use your fingers to gently remove the excess sugar and lay flat on your baking sheet.
- Repeat with the additional strips of bacon.
- Bake for 8 minutes per side. If it isn’t crispy at the end of the 16 minutes, continue to bake but watch it so the sugar doesn’t scorch.
- Use tongs and let cool a few minutes on a cooling rack.
A couple of my faithful readers told me to add some cayenne pepper to add a little heat. I tried it and would say try it both ways!
This bacon can be eaten alone as a sweet treat, added in contrast to a savory dish or as a dessert topping. I confess that the process of coating bacon in brown sugar made me skeptical but my taste buds had a different opinion. I think I have my new favorite treat to serve guest on their “ba”cation!