Spicy Candied Bacon
Red Chile and Sugar-Coated Bacon
– makes 4 servings –
Zest Factor: Medium
Adapted from Cooking with CafÃ© Pasqual’s.
Note: The book warns not to make this recipe without parchment paper to cover the baking sheets or “the bacon will stick like the dickens.”
2 tablespoons mild red chile powder
3/4 cup firmly packed brown sugar
12 thickly-sliced pieces applewood-smoked bacon
1. Preheat the oven too 300°F.
2. Mix the chile powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a jelly-roll pan. Bury each slice of bacon in the chile and sugar mixture, and rub both sides to assure the mixture adheres. Lay the bacon strips on the prepared pan. The bacon strips may be left flat or twisted two or three times by holding each end to make a candied “stick.”
3. Bake for 30 minutes without turning. Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.
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