Smoky bacon, topped with brown sugar and ground habanero then baked to a lovely crunchy sweet and salty crispiness, could well be a great snack for cocktail hour. I may never know. My advice: Don’t make it too early in the day because there won’t be any left before the sun sets. It’s irresistible.
Once again, Happy Bacon Month, brainchild of Julie of White Lights on Wednesday!
Make sure you scroll down and enter the drawing for this week’s cookbook giveaway, the fabulous Bacon Nation.* There are only a couple of days left before the winner will randomly selected!
If you are a lover of bacon and hot chilies, there is only one downside to this recipe: It only makes eight slices. As I researched candied bacon on the internet, I came across various recipes and techniques but almost all of them called for about eight slices of bacon, either thin or thick cut, so weights varied. I snorted at them to myself and thought, where are you going with only eight slices? Then I tried to fit more than eight on my wire rack and I realized why. “Oh, curse you, small wire rack!” I cried, making my helper tilt his head sideways with concern. I either needed to suck it up and leave the oven on for a double batch or settle for only eight. Summer temperatures being what they are in Dubai, I gave in. But I vow to do this again, and in greater quantities, once the scorching stops! It’s too good not to.
8 slices of streaky bacon
1/3 cup packed or 65g dark brown sugar
1 teaspoon ground habanero or to taste
Preheat your oven to 350°F or 180°C. and line your baking pan – with sides to catch the rendering fat! - with foil. This is just to make cleanup easier. Place your wire rack on top of the baking pan. Just for the record, my pan is 11x16 inches or 28x40cm.
Arrange bacon in single layer on top of rack.
Bake in the preheated oven for about seven minutes.
Meanwhile, mix your brown sugar and ground habanero together in a small bowl.
|Isn't the ground habanero a most wonderful deep red?!|
Sprinkle the bacon with half the brown sugar/habanero mixture.
Bake 3-4 minutes longer or until the sugar is melted and bubbly.
Remove from oven. Cool completely, about 15 minutes.
Be sure to follow Bacon Month with the #baconmonth and #putsomepiginit hashtags, and get even more bacon recipes by following Julie's board I Heart | Bacon! on Pinterest.
See all the other Bacon Month 2014 recipes being shared in August by clicking the images below!
Now for the Bacon Nation* giveaway! Please be aware that the book will only be shipped to US addresses. Canadian winners will receive an Amazon egift card for the price of the book. Full disclosure details can be found by clicking on Terms and Conditions on the Rafflecopter. This cookbook prize is sponsored by Julie of White Lights on Wednesday.
a Rafflecopter giveaway
*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.