Candied Pepper Bacon
It is the little things in life that often bring the biggest smiles, right? Like flipping the light switch and the room fills with light. Or that first sip of a fresh cup of tea. Or when your little one brings you a rose petal and a heart-shaped rock while chirping the words “I got these for you momma.” Or diamonds. Yes, it is the little things that fill in all of those dry spots that seem to form too quickly in the everyday parts of life.
And then there’s bacon.
Ohhh, bacon. Bacon is one of those little things that seems to make everything better.
What better way to prep for upcoming holiday events than to learn the trick to making the perfect candied pepper bacon. Crispy, salty, sweet and just the right amount of peppery kick – this bacon is definitely one of those little things that makes EVERYTHING better.
What can a person do with candied bacon, besides eating it right out of the oven? How about:
- added to dip
- on a salad
- over pasta
- on a sandwich
- in stuffed mushroom,
- over mashed potatoes
- on oven roasted chicken w/ swiss
This candied pepper bacon recipe has only 3 ingredients. I bet you can guess at least 2 of those ingredients, right? Here goes:
- bacon; thick-cut applewood smoked bacon (the meatier the better)
- fresh cracked pepper
- brown sugar
This shortlist of ingredients and a few key directions are sure to make this little treat the most perfect it could ever be.
First, you need to use a baking rack & baking sheet that fit together. Next, line the baking sheet with nonstick foil or foil sprayed with non-stick coating. Also spray the baking rack with a nonstick cooking spray.
Place the strips of bacon onto the baking rack evenly spaced in a single layer. Top each strip with about 1 tablespoon of brown sugar and a moderate sprinkling of fresh cracked pepper.
Bake in a 400° preheated oven ((on the middle rack)) for 20-25 minutes until the bacon is evenly golden brown & crisp. Keep a close eye on the bacon during the last few minutes of baking – the sugar will cause it to burn if left too long.
Once the bacon is perfectly cooked, remove it from the oven and allow it to cool for 7-10 minutes before removing from the baking rack. This step will allow the sugar to harden & crisp the bacon.
Once this step is complete, the bacon is ready to be taken off the rack and become that little thing that makes everything else so very much better!
I am so glad something so tiny is so very delicious! Hope this “little recipe” brings a smile your way at first bite! I can’t wait to hear about it!
- 1/2 pound thick-cut applewood smoked bacon
- 1/3 c brown sugar
- fresh cracked pepper, approximately 1 teaspoon
- Preheat oven to 400°. For this recipe, you will need to use a baking rack & baking sheet that fit together. Line the baking sheet with nonstick foil or foil sprayed with non-stick coating. Also spray the baking rack with a nonstick cooking spray.
- Place the strips of bacon onto the baking rack, evenly spaced in a single layer. Top each strip with about 1 tablespoon of brown sugar and a moderate sprinkling of fresh cracked pepper. Bake in the preheated oven ((on the middle rack)) for 20-25 minutes until the bacon is evenly golden brown & crisp*.
- Once the bacon is perfectly cooked, remove it from the oven and allow it to cool for 7-10 minutes before removing from the baking rack. This step will allow the sugar to harden, thereby crisping the bacon. Once this step is complete, the bacon is ready to be taken off the rack and served**. Cut into pieces or use whole.
- *Keep a close eye on the bacon during the last few minutes of baking - the sugar will cause it to burn if left too long.
- **The bacon can be refrigerated ((up to one week)) and reheated as needed.
