Aug 22, 2011
Oh my goodness this is sooo good...
I tried this several different ways,I love to experiment in the kitchen, so I tried about eight pieces all different. Four I used brown sugar and four I decided to try dipped in honey. I tried the same things for both the honey and brown sugar: on one piece the cinnamon, on the second piece was mustard powder as another reviewer suggested, third was hot pepper (going for the sweet and spicy idea) and then the fourth was just the sugar/honey, nothing else.
The honey bacon was ok but not great, had kind of a burnt flavor, plus it didn't stick/caramelize as well as the brown sugar.
The pieces that were plain, and the ones with mustard and with hot pepper were all good, but the cinnamon/brown sugar mixture was by far the best, with the hot pepper coming in second. But you have to make sure you add enough cinnamon, otherwise you won't taste it. You also have to cook the bacon long enough that the sugar starts to caramelize.
One final note: I did mine with thick cut bacon. While this was good, it did take a while to cook and didn't get as crispy as I would have liked. I know a lot of people are having trouble getting their bacon to cook, because of the syrup consistency of the sugar...the cooling rack is a good idea as well as using a thinner cut bacon. Just make sure you cook it until dark brown. When you lift the bacon up you'll see strings where the sugar has almost hardened,
DELICIOUS!
—joyfilledsoul
