What's that you say? Bacon isn't for dessert? I beg to differ - i really can't think of a better category for bacon to fall under! Candied bacon really isn't as strange as you might be thinking. There are lots of maple flavored bacons out there - it's not far off.
There's really not that much to this. Get bacon, and candy it. Depending on the recipe, i prefer pepper bacon, and always use thick-cut.
- First, let your bacon warm up to about room temperature. This will make the sugar stick to it better.
- Next, put ⅓ cup of turbinado sugar or packed brown sugar into a container with a lid. (I like to scoop up ⅓ cup of brown sugar, pack it down to about half that much, and make up the difference with turbinado, but any kind of sugar will do.)
- Cut your bacon in half, separate the pieces, and put it in the container.
- Shake & bake! Just shake it up until all the pieces are well-coated.
- Place on a foil-covered baking sheet... something with room to collect the grease is ideal. If you want to be fancy about it, line a baking sheet with foil and cook the bacon on cooling racks on top of it.
- Bake at 375ºF for about 20 - 30 minutes, until it's good and crispy.
- Remove and cool on wire racks. (I lost my wire rack in a horrible painting accident, so here I'm using a ridged frying pan instead. Racks are infinitely better.)
Once cooled, the bacon should be fairly hard and brittle. Feel free to quit now and just eat them as-is, or if you're making chocolate chip cookies out of it, continue...
Stack up your bacon candy on a cutting board.
Cut into chunks about ¼" square.
Candied bacon will keep for a surprisingly long time; there's really not a lot about it that can go bad. The meat is smoked and salted, the sugar is sugar... I mean, don't keep a tub of it on the shelf or anything, but feel free to keep a dish of it on your desk at work for a day or two.