Candied Bacon

 

The holidays are a perfect time to create special treats for friends and family. Surprise them with this unusual sweet and savory recipe:

 

Candied Bacon

1/2 pound The Swinery applewood smoked bacon

1/2 cup Demarara sugar*

 

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible. Transfer to paper towels to drain.

Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle sugar over bacon and cook over low heat (to prevent sugar from burning), turning occasionally until sugar is dissolved, caramelized, and coats bacon, about 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon to brown paper to cool (don’t use paper towels or it will stick to the sugar).

*Demerara sugar is raw cane sugar – brown and unrefined. Avoid using “London” demerara sugar as it is regular refined white sugar with molasses added.

 

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