I've made this several times now and it always turns out great - no changes to the recipe. I use light brown sugar and thick cut bacon and have no trouble with it, other than it sometimes needs a smidge more time to cook. I do cut my bacon in half lengthwise - easier to fit into the pan and makes more treats. :-)
In order to cut down a bit on cleanup, I have found that lining a roasting pan first with foil, then putting down a Silpat silicone mat helps (especially if you want to try rolling the bacon into twists to keep more of that sugary goodness inside).
However, my favorite way to make this is by using my el-cheapo Ikea roasting pan with the wire rack inside. I line the roasting pan with 2 sheets of foil, running the foil an inch or two up each of the sides of the pan. I cook the bacon, then remove it to cool on freezer paper. Let the pan sit for a good 10 - 15 minutes, then pull the rack out. The sugar that's collected pools, then hardens, at the feet of the rack and pulls the foil out with it. Pull the foil off, throw it out, toss the rack into the dishwasher and give the pan a quick swipe with a dishrag. Easy cleanup. :-)
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Dec. 25, 2014