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Ingredients
- 34 cup light brown sugar, not packed
- 2 teaspoons dry mustard
- 12 teaspoon black pepper
- 1 lb thickly sliced hickory smoked bacon, each sliced halved crosswise
Method
- Preheat the oven to 325.
- Lay a large baking rack (preferably one with a cross-hatch grid) on top of an ungreased 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
- Spritz the rack well with nonstick cooking spray and set aside.
- Combine the brown sugar, mustard, and pepper in a pie pan, whisking out all the lumps.
- Dredge each piece of bacon on both sides in the sugar mixture until thickly coated.
- Arrange the bacon on the rack, preferably not touching, and sprinkle generously with the remaining sugar mixture.
- Slide the pan onto the middle oven rack and bake uncovered for 50-60 minutes or until the bacon is richly browned and crisp.
- No need to turn the bacon as it bakes.
- Cool the candied bacon to room temperature and serve with cocktails.
