"A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch." — MU§E
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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.
This is good but I really wasn't keen on the cinnamon. I prefer using bacon that has been laid out on cookie sheets and drizzled with good maple syrup and cracked black pepper the baked to crispness...MMMM
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!
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,
* 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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