If you are the kind of person that dips bacon into the pancake syrup on Sunday morning, then this is an appetizer you’ll love. It checks all the boxes- salty, sweet, crispy, chewy, spicy. Plus, it looks pretty standing up in a glass on a bar or buffet table. The brown sugar caramelizes on the bacon, creating a “candy-like” texture.

Tips:

• Can be made earlier in the day; store at room temperature.

• Don’t overlap the bacon on a sheet pan.

BACON CANDY

Originally from Food and Wine

Serves 10-20

PREP 10 minutes

COOK 25 minutes

INGREDIENTS

½ cup packed light brown sugar

1 ½ teaspoons chilè powder

20 slices of thick-cut bacon (1 ½ pounds)

INSTRUCTIONS

1. Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chilè powder. 

2. Arrange the bacon strips on the foil and coat the tops with the chilè sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. 

3. Transfer the bacon to a rack, set over a sheet of foil, to cool completely.