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Thursday, November 10, 2011

Candied Bacon

Several Christmases ago, Brent asked me what I would like for Christmas and I had a particular cookbook in mind.  The Gift of Southern Cooking by Edna Lewis and Scott Peacock had been featured in a magazine and I wanted a copy of the recipe book.  Scott Peacock is a local young man from Hartford, AL who shares his love and respect for home cooking that he grew up on.  He has served as chef to two governors of Georgia and has owned two restaurants.  Their recipe for Candied Bacon certainly appealed to me.  You only need Brown Sugar and Bacon.  It's a combination of sweet and salt.  The bacon slices are great for a breakfast or brunch. 

                                                          Candied Bacon

8 slices of a good quality smoked bacon
1/3 cup light-brown sugar

Preheat oven to 400 degrees.

Line a rimmed baking sheet with foil, shiny side up. or a Silpat.  Dredge the bacon on both sides in the brown sugar, and arrange on the baking sheet.  Bake in the preheated oven for 15 to 20 min, until brown.  Remove from the oven, and use a pair of tongs to lift the bacon from the baking sheet, allowing all excess fat to drain from the bacon as you transfer it to a serving platter.

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