Desserts/ Snacks & Candies

bacon candy

bacon candy

My motto is “everything’s better with bacon.” And in the case, everything’s better with bacon candy!

Bacon Candy

Preheat your oven to 400° F. Line two rimmed baking sheets with aluminum foil and set aside.

In a small bowl, whisk together the dark brown sugar with the cayenne pepper and hickory smoked sea salt. Arrange the bacon strips on the foil and coat the tops with the brown sugar mixture. [I recommend that you sample the brown sugar mixture first to see if the heat level is to your liking. Remember, during the cooking process the sugar and pepper will caramelize with the bacon. The ratio in this bacon candy recipe will deliver a mild heat. You can add more heat (if you like) by increasing the amount of the cayenne pepper in proportion to the brown sugar.]

Bake for 20 to 25 minutes, or until caramelized and crisp. Transfer the bacon candy to a wire rack set on top of a sheet of aluminum foil and let cool completely. Makes approximately 10 servings (2 slices per person).

Adapted from Bacon Candy Recipe – Bronson Van Wyck | Food & Wine.

Hickory smoked salt can sometimes be hard to find in your local store. In the Midwest, Hy-Vee usually carries it and Williams-Sonoma has a house brand of their own hickory smoked sea salt. Bacon candy can be made ahead of time. If made on the day of consumption, store at room temperature. Or you can store it in an air-tight container for up to 3 days in the refrigerator. Best enjoyed slightly warm or at room temperature.

 

Ingredients:

1/2 cup dark brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon hickory smoked sea salt
20 slices thick-cut bacon

 

Number of servings: 10

Cooking time: 20 minutes

 

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