Recipe by Chef John
"This makes a great party snack."
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packed brown sugar
ground black pepper to taste
Candied bacon is exactly right! It took an hour to get to the point of doneness in my photo, and that was turning it up for the last 15 minutes. I did everything that was listed in the recipe, and the results were worth it. Interesting. I had a package of bacon that weighed 1.25 pounds, and half I used for this and half I fried as usual. The ingredients for the candied part was just right for that amount of bacon. The saltiness of the regularly fried bacon was so pronounced after tasting the candied bacon! We had friends over for brunch, and the guys preferred the regular, but we gals loved the candied. We were thinking of cutting the bacon in half, skewering it on pretty little sticks, and serving it for a party. Trust me, it would be a hit! Thanks again, as usual, Chef John!
Double the maple syrup mixture and use the bacon Chef John uses because it lays flat nicely and you won't run out of the mixture when you coat the bacon every 5 minutes; Other wise, not bad.
Double this recipe or you will cry because you run out of delicious candied bacon and you will want MORE! Any thick cut bacon works great. I followed another reviewer's tip of doubling the maple syrup the second time I made this recipe. Very good.
I've done this without the liquids, just with the bacon, brown sugar and black pepper. In that instance, known as PIG CANDY! Great warm, or if you have any left over, cold. YUMMMMMM....
This is great and I like it a lot better if it is done on a smoker with hickory smoke.
I added a little extra brown sugar, so the mixture was more of a paste than a glaze. This is the best bacon I've ever had. I'm going to be making this for every party until pigs go extinct.
This was so delicious! Sweet (not too sweet), and full of bacon-y goodness!! I used about half a pound of bacon, and it disappeared (between me and my fiance) within 30 minutes.
Delicious! I doubled the maple syrup as was suggested by other reviewers. I also had to use almost 2 batches of glaze while cooking my bacon. This was kind of a high maintenance recipe because of the flipping/basting every 5 minutes, but man, was it worth it! I cut it up in bit-size pieces and took it to a party. It was awesome to see people's eyes get wide when they tried it and say, "Oh my god!" and "Holy **, that's good!" I would definitely make this again-- it was a crowd pleaser.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
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