|Candied bacon by Lucy Mercer/A Cook and Her Books|
I gave up frying bacon on the stovetop a long time ago. I bake it in the oven now and I have a system that guarantees easy clean-up and crispy bacon.
1 pound thick-cut bacon (I use Oscar Mayer hearty thick cut, but other brands will work)
2 tablespoons brown sugar (light or dark will work, I favor dark)
Cayenne pepper, optional
1. Preheat the oven to 350. Take a half-sheet pan or rimmed baking sheet and cover it with foil, making sure to push the edges of the foil against the sides of the pan. Place a nonstick baking grid on top of the foil (if you don't have one, it's ok, but the baking grid will keep the bacon out of the grease).
2. Place the strips of bacon on the baking grid. Sprinkle the strips with brown sugar and a bit of cayenne, if using. Bake at 350 for 25 to 30 minutes, or until desired level of crispiness is reached. Remove from oven and drain on paper towels.
Text and images copyright 2011, Lucy Mercer.