Candied Bacon

September 6, 2016

Ingredients 1 lb. Dry cured bacon, sliced – I like Niman Ranch 2 tbsp. Raw Honey ¼ c. Light Brown Sugar 2 tsp. Dijon Mustard ½ tsp. Kosher Salt ¼ tsp Cayenne Pepper Instructions Preheat the oven to 350°F. Cover a rimmed baking sheet with aluminum foil. Top with a wire rack. In a large bowl, add the honey brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well. Add the bacon to the bowl and toss gently with your hands. Place the bacon in a single layer onto the wire rack and bake on the center of the oven. After about 20 minutes the bacon will begin to brown, but will likely need to bake for another 10-15 minutes. The bacon is done when it is dark brown, but not burnt. If you take the bacon out too soon it will be chewy, and not candied. Resist the temptation to pull the bacon out before it is finished. Remove from the oven and cool for 5 minutes on the rack. When the bacon is cool enough to handle, transfer it to a plate. Leave the bacon whole or break it into pieces… either way it’s delicious! Serve at room...

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