Candied Bacon

01Method

1. 1

   Heat the oven to 375°F, positioning one rack in the upper third and one in the lower third. Cover two baking sheets with foil and set a wire rack on each. Arrange the bacon strips across the wires so they don't overlap. Scatter brown sugar evenly over each strip, then add a grind of black pepper if desired.

2. 2

   Place both pans in the oven and bake for 20 to 25 minutes, swapping their positions once partway through for even cooking. Begin checking around the 18-minute mark, since thinner or leaner strips may finish earlier. The bacon is ready when the sugar has melted and the strips are a deep, rich brown. They will continue to firm up off the heat, so some softness at this stage is fine.

3. 3

   Transfer the pans to a cooling surface and allow the bacon to rest on the wire racks for several minutes before eating — the sugar is extremely hot straight from the oven. As it cools, the coating hardens and the strips become crisp.

4. 4

   Leftover candied bacon keeps in the refrigerator for a few days; reheat gently in a skillet over low heat. Freezing is possible — lay strips out individually before freezing to prevent them from sticking together.