Boy is it good. Just a little reminder, make sure that your timer works so that you don't overcook the bacon and end up with little charred pork sticks.
I added a couple dashes of cayenne which worked out great. It provided a little more bite that was oh so nice.
1/2 cup packed light brown sugar
1 1/2 teaspoons chile powder
20 slices of thick-cut bacon (1 1/2 pounds)
Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
Store at room temperature.
I took the pictures with the bacon pieces still on the tin foil, but I followed the recipe and cooled them on racks with foil underneath.
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| Notice the charred ones on the right and the charred ends of the other pieces - oops the timer didn't work! |
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