I didn't think there was a way to improve on bacon - it's in my top five favorite foods - holding positions number 1 through 4. But...there is a way....oh yes, said the spider to the fly...come on in, sit right down and let me sugar-coat you just a bit! S U G A R....the bain of my existence...it causes me more agony that you know...but still...a few little crystals won't hurt, right? The first time I tasted sugared bacon it was like eating candy - the fashionista brought some over knowing that I would love it - and she was SO right! Since then I've tried different versions of sugared bacon, some with nuts, some with molasses and some with candied fruit and sugar - not so great! But I keep coming back to plain ol' brown sugar topped bacon - it's a winner...a FIRST-PLACE-BLUE-RIBBON-GOLD-STAR-HORN-BLOWIN'-HAND-CLAPPIN'-FAN-SCREAMIN'-W I N N E R!!!
Here's what you do: Take your bacon strips, lay them on a rimmed-cookie sheet that has been covered with aluminum foil. Coat each bacon strip with a layer of brown sugar, a nice thin layer, just enough that you can't really see the bacon through the sugar. Bake in 400 degree oven for 15 to 20 minutes...check after 15 minutes to see how crisp it is...some of the sugar will have run off the bacon and will be slightly charred on the baking sheet - no worries...leave in until desired crispness - I like mine crispy but watch it carefully because it will go from caramelized and crispy to volcanic in a matter of seconds! Remove immediately from baking sheet with tongs, allowing the grease to drip, and place on racks to cool.
The sugar makes the bacon very sticky when it's hot so do NOT put on paper toweling. As the bacon cools, it will "set" and become easy to handle and will not be as sticky.
Eat at your own risk...you won't be able to eat just one piece and stop...you'll eat every last piece and end up lying to your family about it...sorry kids, I burned it so I had to throw it out...feel free to use that one, it's worked great for me!
