Brown Sugar Bacon
From Julia Reed's South: Spirited Entertaining and High-Style Fun All Year Long by Julia Reed, Rizzoli New York, © 2016. Photography by © Paul Costello. Published with permission.
- Servings: 6 to 8.
From the recipe's introduction, by Julia Reed: "This addictive bacon is best—and crispiest—when made with a regular, thin-sliced variety. Sometimes I cut the pieces in half (after baking, before the final 5 minutes of cooling) and serve them as hors d’oeuvres with drinks."
- 1 1⁄2 cups packed dark brown sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dry mustard
- Cayenne pepper
- 1 pound sliced bacon
- Preheat the oven to 400°F.
- Line a large rimmed baking sheet with aluminum foil and set a rack over the foil.
- Combine the sugar, black pepper, dry mustard, and a healthy pinch of cayenne in a large bowl. Toss the bacon in the mixture, making sure it is completely coated.
- Arrange the bacon in a single layer on the rack over the baking sheet.
- Bake, rotating the pan halfway through, until the sugar has melted and the bacon is brown and shiny, 30 to 40 minutes.
- Cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula and place on a serving platter. Continue to cool for another 5 minutes before serving. The bacon will crisp more as it cools.