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anonymous maq

Bacon Candy

Bacon candy. Bacon Candy? Bacon Candy!

From: http://recipe.aol.com/recipe/bacon-candy/79278

1 lb Bacon (not thick-cut)
1/4 cup Brown sugar
Cooking Instructions
Pre-heat oven to 350 degrees.

Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated.

Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on this making sure not to overlap pieces.

Bake until crispy. Allow to cool and harden before serving.


I made something similar to this once. I didn't let it cook long enough, and just ended up with sweet drippy bacon. (Mmm, sweet drippy bacon....)

Be sure to let it cook until the bacon is crispy. I was overly-worried about burning the sugar. Don't be.
I can make this for the next Smithee Awards! The beautiful irony will be that the part-Jew is making bacon candy!! Just don't tell my Aunt Betty...she would die if she knew that I made it ;) (She would also not be happy to know that I occasionally eat a pork rib) :)

Foil crumpling 101

How do you crumple the foil?

Re: Foil crumpling 101

My immediate thought is to say "you crumple a foil wall all the way around the bacon save one small section. The grease will then drain towards this section and out of the bacon baking area." However you would have to have some sort of tilt so the grease would indeed run out the section that didn't have a crumpled up wall barrier. Also...where does the grease go once it leaves the foil? All over the oven? Do you need a second containment thingie for the grease? We need to track these people down and get better directions. Or experiment!

Re: Foil crumpling 101

The grease drains into the baking sheet which is underneath the foil. I would just make a little mountain range and drape the bacon across it (kind of like what those "cook your bacon in a microwave with this special plate" plates look like).

Re: Foil crumpling 101

Well yeah but isn't a baking sheet flat? Or is that a cookie sheet and a baking sheet is like a brownie pan? I like the idea of making foil mountains for your bacon. That makes more sense than walling them in.

Re: Foil crumpling 101

Aw jeez. You know I'm not up to all these technical culinary terms!

Re: Foil crumpling 101

HA! I figured it was my turn to do the sleuthing and I found a site with all the info. Baking pans are cookie sheets with sides so your bacon juice will be safely contained after it runs off the pork alps (and not all over the bottom of the oven).

BTW, I know the ASL for bacon juice just in case you were curious.