I think today’s recipe is probably the most popular item I serve at my annual Holiday Breakfast. It is the thing people will ask if I am serving when they call to RSVP! I think some of them would not come if I weren’t!!
I actually shared this recipe here on the blog two years ago but it was hidden in the middle of a post and had no photo. This recipe is so good it deserves it’s own post and a photograph!
I think the original recipe actually had cinnamon in it and was called Spiced Bacon but I have never put the cinnamon in so it is just sugar – thus the name Sugared Bacon. Something sweet plus bacon is quite a popular combination lately – have you seen the chocolate bars with chocolate in them? A little strange but it works.
Well, brown sugar and bacon is pretty darn good together too – what wouldn’t be good combined with brown sugar?
The process is pretty easy.
Just cook your bacon about half way. Jim is the bacon cooker at our house and I will admit this bacon got cooked a little bit more than half way but that’s o.k. – it just takes less time to bake in the oven that way. I used a thick cut bacon.
Line a cookie sheet with parchment paper and place partially cooked bacon on sheet.
Mix 1 cup of brown sugar with enough water to make it a paste (you can also add a teaspoon of cinnamon if you like). Using a pastry brush, cover bacon on both sides with the brown sugar paste. In a 350 oven cook the bacon until completely cooked (about 10 minutes depending on thickness of bacon).
The bacon is gooey and yummy
1 lb. bacon
1 C brown sugar
water
1 tsp cinnamon (optional)
Partially cook bacon - about half way. Line cookie sheet with parchment paper and place partially cooked bacon on sheet. Mix 1 cup of brown sugar with enough water to make it a paste (you can also add a teaspoon of cinnamon if you like). Using a pastry brush, cover bacon on both sides with the brown sugar paste. In a 350 oven cook the bacon until completely cooked (about 10 minutes depending on thickness of bacon).
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{ 11 comments… read them below or add one }
Wow. Just when you thought there was nothing better than bacon….sugared bacon! *swoon*
Just wanted to add that it is also delicious to add maple syrup to the mix before coating the bacon….mmmmmmm!
And then you can cut the slice in half, wrap around a cocktail sausage, secure with a toothpick and then you have the appetizer that people clamor for in my house.
Oh my, I think my brothers in law will love me if I serve this Christmas morning!
Oh, I saw a recipe for cookies with chopped up bacon yesterday…didn’t sound nearly as good as this…I didn’t copy it into my Master Cook file, but I did yours.
This is a recipe Ina Garten, the Barefoot Contessa, has been making for years. Delish!
Do I absolutely need to use the parchment paper?
Yes, you really need parchment paper or else your bacon will become glued to your cookie sheet!
Just a note…I tried it with the cinnamon, and I found it to be much tastier this way! Give it a try!
Leigh Anne~ You have given me so many great recipes to try. I will be including Sugared Bacon in our Christmas breakfast. Thanks a bunch!
Ok this looks so good. I definitely will be making it christmas morning to go with my quiche. yum. Bacon with anything is just really good.