KITCHEN SCOOP: Brown Sugar Bacon
WILMINGTON, NC (WWAY) — Bacon is almost universally loved. So can you really improve on something that people like to eat in so many different ways? Sure you can! Alicia Ross shows us her brown sugar bacon, that’s perfect for BLTs, in this week’s Kitchen Scoop.
Brown Sugar Bacon
START TO FINISH: 11 minutes, plus 25 minutes to bake
1/3 cup light or dark brown sugar, packed
1 teaspoon mustard powder
1 pound sliced bacon
Line the bottom of 2 11-by-17-inch jellyroll pans with parchment paper.* Set aside.
Stir together brown sugar and mustard in a small bowl. Spread a piece of waxed paper on counter, or use a large, flat plate. Place first slice of bacon on waxed paper. Sprinkle 1 teaspoon of the sugar mixture evenly over top side of bacon. Press sugar mixture into bacon with your hands. Place the bacon slice on baking pan. Repeat process with remaining bacon slices. (You may have a small amount of sugar mixture left over.)
Preheat the oven to 350 degrees F.
Place both baking sheets in oven and bake 25 minutes, or until crisp. Stop halfway through and rotate the positions of the baking sheets. Remove from oven, drain briefly on paper towels to absorb excess fat, and then transfer to a serving dish. Serve at once.
* Cooking Notes
If you don’t have parchment paper, use foil, preferably heavy-duty or nonstick.
Turkey bacon can be substituted. However, since there isn’t as much fat to make the sugar mixture adhere, sprinkle the sugar over the bacon after it’s already placed on the baking pan.
If using thick-sliced bacon, you’ll need to increase the baking time.
If using for bacon bits, the cooked bacon can be refrigerated for up to 2 days and then diced, or it may be diced and frozen for up to 1 month.
© 2014 Kitchen Scoop LLC