I adore the combination of sweet and salty. In fact one of my favorite indulgences in white chocolate covered popcorn with a light sprinkling of salt. In fact, if I’m home alone on a weekend night, there’s a good chance you’ll find me on the couch gobbling a bowl of it. This balance of sweet and salty keeps me coming back for more, as one craving is fulfilled and then balanced with the other. This must work for many palates, as we are seeing ever-more desserts that are finished with a sprinkling of salt.
Last spring we took two of our teens to Boston for a day of exploring. During that trip we discovered a bacon food truck and sampled their wares. One of the items was candied bacon. It was good, sweet and fairly crisp. However, I had a feeling that it could be better.
Obviously I wasn’t that inspired, as it has taken nearly a year for me to try my hand at this recipe. However, when I did, I struck gold. This candied bacon had a stick-to-your-teeth caramelization, and the bacon was crisp. Cooked on a baking rack it lost most of its greasiness (which was a huge win for me). This 2-ingredient dish was eaten on its own. While it could be used as a topping for many a sandwich or salad, its delightful flavors were perfect on their own. This is a sure to be requested again dish.
The next question is- what do I pair with candied bacon? The answer is simple- Hudson’s Purple Maize from Hudson at Waterway East in Delray Beach, Florida. Get the recipe at our sister publication, Parched No More.
- 8 ounes regular cut bacon
- Freshly ground black pepper
- 1/2 cup light brown sugar
- Preheat oven to 375.
- Line a baking sheet with foil; place oven-proof cooling rack on top of foil.
- Place strips of bacon on cooling rack.
- Grind black pepper onto each strip.
- Sprinkle brown sugar onto each strip.
- Once all sugar has been distributed, gently press sugar into bacon.
- Bake for 20 minutes, checking after 15.
- Bacon will change from crisp to burned quickly. Be sure to check frequently during the last few minutes of cooking.
