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Candied Bacon

Bacon cooked with a thin laquer of sugar, coating its exterior

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Candied Bacon - I submit to you! You are delicious.

  • Apr 9, 2009
  • by
Rating:
+4
Despite my earlier rant about how sick I am of all things bacon (not the meat itself exactly, but the t shirts, panties, and blogs created in its honor), I have a secret to share with you.

Two years ago (on Easter Sunday!) I invited my favorite people over for a lavish five course brunch that I made myself from scratch. One of my favorite things to do is mess around with conventional ideas and flavors, so I decided to do a spin on bacon and eggs. The third course of my brunch was smoked eggs with candied bacon. The combination was so delicious and unexpected, and I was really proud of my work!

I won't go into details on the eggs, but instead tell you the easiest way to get a smoky egg. Fry an egg in a pan with butter just until set (the yolk should still be runny) and sprinkle with smoked salt (available in specialty stores). The other way, that I know of, to achieve a truly smoky egg involves days of marinating in liquid smoke or smoke powder (made into a paste with water), and just isn't worth the trouble.

Anyway, I digress! Onto the candied bacon, which really blew my mind. Partially cook a few slices of bacon in a pan (only a cast iron skillet will do, in my humble opinion) until just browning around the edges. It won't be crispy or done, and will take only 3 or 4 minutes per side. Take out the bacon and let it drain on paper towels and cool slightly. Then rub the bacon on both sides with a healthy bit of either demerara (if you're fancy and feel like it) or brown sugar. Place it back in the (drained) skillet and continue to cook over low heat until crispy. The sugar will melt into a crispy, sweet, laquered glaze over the bacon. Oh dear god, it's truly amazing.

If you haven't tried this yet, please make it immediately! Even if you're sick to death of all the bacon hype, this simple little preparation will surprise and dee-lite you. Enjoy!

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April 11, 2009
What a coincidence! I was just in Chicago, and my friend made this for me. She used nutmeg brown sugar on top, and it was a newwwww experience! I love that whole savory-sweet taste. That said, ever tried a foie gras and honey sandwich?
 
April 10, 2009
This review was so good I had to tweet it.
April 10, 2009
Hey, thanks!
 
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About this food

Wiki

Bacon that is cooked in a layer of brown sugar until the sugar has caramelized. Candied bacon is often paired with maple in many dessert recipes.
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