morning, except approximately a million times better. Basically, it's the most wonderful thing in the world.The recipe goes something like this: take some bacon (8-12 strips), put on a baking sheet, cover with brown sugar (I think it's something like 1.5 T per strip) and put in the oven for 20-25 minutes (at 350). When they come out, wait for them to cool enough to eat, throw some salt on them, then proceed to shove into your face as you die of pleasure. (The link to the recipe I followed is on the pictures... it's Apartment Therapy's The Kitchn. )
.... Some helpful tips that I discovered... the recipe said to line the cookie sheet with parchment paper or silpat or wax paper or whatever. And I thought, meh, what the heck, I don't have any and I want to make this stuff. Well, the pan was a little intimidating to clean, since it was basically covered with hardened caramlized sugar and bacon fat. So next time, I will be listening to the recipe.
It's just a good cold as it is hot, and that's pretty much how you store it-- by sticking it in the fridge. I will have to say, even thinking about how awesome candied bacon is, when I took my first bite of the pieces that escaped my post-oven removal rampage, I was still shocked at how amazing it was!
Other opinions on candied bacon are not as unconditionally excellent; for example, there has been some debate over whether or not bacon or candied bacon is better. I would say the latter, because bacon is good as a side dish for food, but is a little salty for straight snacking, while candied bacon is wonderful on its own. I have friends who disagree with me, saying that it is not an improvement over the original, so why bother? I suggest you should make your own judgment if you can.
