Reviewed: Nov. 28, 2009

Awesome recipe! First time I could get my toddler to eat bacon, 3 strips!! Just peppered the bacon prior to dipping...Turned out to be a treat the whole family enjoyed...THANK YOU!

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ANGELFACEB

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Reviewed: Nov. 1, 2009

I followed the directions exactly, except I baked at 400 and it still took 15 minutes. I covered the pan with parchment paper, which worked really well. I'm wasn't too crazy about the cinnamon though, and next time I will put less or try another reviewers suggest to use ground mustard powder instead.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 14, 2009

Wow! Very sinful, but very worth it!

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Y2KOTIC4U1

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Reviewed: Jul. 19, 2009

One reviewer noted the difficulty draining the bacon on paper towels.This idea helps. I put the bacon on a baking sheet lined with foil. Then sprinkled the brown sugar and cinnamon ONLY on the TOP side of the bacon. When it gets done you can then lift the bacon off and onto paper towels to drain. Make sure its the underneath side of the bacon that DID NOT get the sugar and cinnamon. That way you get rid of some of the fat and grease and still tastes just as yummy!!! And also I didn't measure anything . I just sprinkled ingredients on and coooked til my desired doneness. B/C of changes I made, I will give 4 stars.

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maiingan

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Reviewed: May 4, 2009

There is no way this can cook in 8 minutes. Definitely need to line pan with foil because it makes a royal mess of the baking pan. It is quite tasty and is great with fried apples--but a lot of work and mess to get to the finished product

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lluvbear

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Reviewed: Apr. 13, 2009

I just know this bacon would have been delicious ..... if I had not BURNED it. MY bad.... After 8 minutes and still not crispy enough for my liking, I decided to turn on the broiler "for just a minute" Next thing you know the house is filled with smoke! I will make this again and pay closer attention. ;)

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Apr. 12, 2009

Where has this recipe been hiding all my life? Needless to say we loved it. I prepare the bacon as directed but increasing the cooking time to 15 minutes. To make clean up easier I place the bacon on a cooling rack that has been sprayed with with Pam. Next I put the cooking rack on a foil lined cookie sheet.

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BABYLADY907

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Reviewed: Feb. 12, 2009

As if bacon wasn't good enough already and now this... sweet and smoky bacon. Yumm! I cooked this at 400* as recommended on my package of bacon for 15 minutes and it was well done. I had trouble with the edges getting too crispy. Definitely use the foil as the sugar carmelizes and makes a really sticky mess on the pan. The bacon tended to get stuck at the edges and didn't want to release from the pan. I couldn't really tell the cinnamon was there because the sugar was strong. Very good, Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Dec. 16, 2007

This was a great way to change up bacon. I loved the sweet salty combo. I can't wait to try it with the mustard powder like crfisch suggested. I was baking something else and put this in a 350 oven and left it in for about 15 minutes. It crisped up as it cooled. It was cooked perfect! I can't wait to make it again. Thanks Muse!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: May 15, 2007

I cooked it at 400 degrees, I coated it in a ziploc, twisted it & cooked it on a wire rack over a foil-lined baking sheet.I served this for Mother Day brunch w/ Swiss Cheese Souffles, Simple Scones, Melon Fruit Bowl & Party Mimosas (all from allrecipes). Thansk for your contribution to a wonderful brunch...my guests were delighted.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 23, 2006

This recipe was a big hit at a brunch I gave. My only suggestion is that the bacon must be cooked for at least 10 minutes to be fully cooked. I will be making this recipe again!

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ALLYKINS99

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jun. 20, 2005

it smells great while cooking..but I was inpatient while cooking so i burned it..the bacon will crisp up as it cools not in the oven...I learned the hard way...but it was a father's day hit thanks =0)

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BENSMOM526

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manhattan, New York, USA

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Reviewed: May 28, 2005

REALLY TASTY, Thank you Muse. I changed things just a little bit. After coating the bacon I twisted it as suggested by another reader. I also cooked the bacon for 10 minutes at 400 instead of the recommended 375. After 5 minutes I turned the bacon over. After cooking,I drained the bacon and then refrigerated (covered and on paper towels). The next day when company came, I zapped the bacon in the microwave to take the chill out. Absolutely wonderful. Thank you

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IMPAGANMISS

Cooking Level: Intermediate

Home Town: Magnolia, Texas, USA

Living In: Davie, Florida, USA

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Reviewed: Apr. 1, 2005

I dont know if I did something wrong or what....it wasnt good at all... I will try once more to see if it improves or I improve rather..It was just yucky..sticky and hard and burnt on the ends...

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Lollie

Cooking Level: Expert

Living In: Franklin, Texas, USA

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Reviewed: Sep. 13, 2004

Great way to serve bacon. I make a change though, instead of cinnamon, we shake on a bit of dry yellow mustard. This gives the bacon a tangy zip that works well with the sugar's sweetness. We use the broiling pan, lining both the inside and outside with foil. Cut a few small slits in the foil on the top pan, so the grease drains to the bottom.

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crfisch

Cooking Level: Expert

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Reviewed: Feb. 21, 2004

I have to wonder if Muse tried this recipe before he submitted it, or if there's an error printed because there is no way this bacon will cook in 8 minutes! More like 15 for me and I only used about a fourth of a package! I took half a pound of bacon, cut them in half widthwise, and used half of those. I then decreased the amount of sugar. I also found it easier to coat the bacon slices in a ziploc bag. I highly recommend wrapping your baking sheet with aluminum foil because this gets so sticky and messy.Also, don't cool the bacon on paper towels because I found out the hard way that the bacon will stick to the paper. But in the end this tasted absolutely fantastic. It's very important to let the bacon cool a bit because it will crisp up more.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 14, 2004

Did not like the way the bacon turned out. I ended up putting the bacon in a pan on the stove.

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Katie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Feb. 8, 2004

Our personal preferances & modifications: no cinnamon, use thick/extra-thick sliced bacon, & broil a few minutes at the end for better results. This still isn't like what we get at our favorite Bed&Breakfast but it's sufficient for a little extra breakfast treat in between visits.

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CRUISERGAL

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Reviewed: Aug. 16, 2002

We didn't like this at all. The bacon was very limp, under cooked and chewy tasting. Maybe if you cooked the bacon first and then baked it in the sauce for a little while it would improve. I won't try this again.

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SHOPPERTIMI

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Reviewed: Dec. 8, 2001

Couldn't get the crispness that I expected. The flavor was great, especially after I sprinkled it with cracked pepper. I wonder if the oven temperature as well as the amount of fat on the bacon contributed to the lack of crispness. Jeanie Bean

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JEANIE BEAN

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Caramelized Bacon

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