Recipe by MU§E
"A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch."
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1 1/4 cups
packed brown sugar
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.
Tough, chewy, and much too sweet. AND I had a sticky pan to clean. I rate it 2 stars because it sparked a better idea. Cook bacon as you usually do until crisp, then lightly drizzle it with a brown sugar/cinnamon sauce. Much better!
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.
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
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.
A good presentation for this recipe is to twist the bacon a few times when arranging it in the pan. It will stay in that corkscrew shape after cooking. Watch carefully at the end of cooking so that the sugar doesn't burn. Delicious!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 56
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