Thick-cut bacon transformed into a decadent, "million-dollar" snack. It’s perfectly caramelized, featuring a sweet autumn spice from the Apple Pie Blend and a lingering heat from the cayenne.
Ingredients
- 1 lb thick cut bacon
- 2 tsp Apple Pie Spice Blend
- 1 cup light brown sugar, not packed
- 1 tsp cayenne pepper
Instructions
Prep the Oven and Coating
- Preheat & Line: Preheat your oven to 350°(177°). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet.
- Make the Sugar Rub: In a shallow dish or a wide bowl, combine the light brown sugar, Apple Pie Spice Blend, and cayenne pepper. Stir until the spices are evenly distributed throughout the sugar.
Coat and Bake
- Dredge Bacon: Press each slice of thick-cut bacon into the sugar mixture, coating both sides thoroughly. Press down firmly so the sugar adheres to the meat.
- Arrange: Lay the coated bacon strips in a single layer on the wire rack. If you have any leftover sugar mixture, sprinkle it evenly over the top of the strips.
- Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes.
- Check for Doneness: The bacon is ready when the sugar has melted into a bubbly, dark mahogany glaze and the bacon is crisp. Note: Keep a close eye on it during the last 5 minutes to ensure the sugar doesn't burn.
Cool and Set
- Rest: Remove the pan from the oven. Let the bacon rest on the wire rack for 5 to 10 minutes. This is the most important step—as the sugar cools, it will harden into a crisp, candy-like coating.
- Serve: Once set, peel the bacon off the rack and serve warm or at room temperature.
Notes
Chef's Tip: Using a wire rack is essential here! It allows the heat to circulate around the bacon and lets the excess fat drip away, ensuring the coating becomes crispy rather than soggy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
