TeenNiece hopped a flight home earlier this week. As her parting gift, she's sharing her recipe for candied bacon. Yes, you read that right: candied bacon. As if bacon weren't delicious enough on its own, TeenNiece wove slices of the cured pork into a meaty mat, sprinkled the whole thing with brown sugar, and baked it until crispy and caramelized. Then—and this is the best part—you break off pieces and dip them in Nutella. Have you had a heart attack, yet?
Listen, I never said I was going to be virtuous on vacation. I told you it was going to be ice cream morning, noon, and night. I just failed to mention the bacon part. My bad. The good news is that the kids fattened up quite nicely last week. As for the adults? Well, let's not talk about the adults!
You will be a ruined woman (or man) after eating this. Best to restrict it to vacation only.
1 pound bacon
1/4-1/3 cup light brown sugar
Preheat oven to 350°F. On a rimmed, foil-lined baking sheet, weave bacon together like so:
Sprinkle the bacon with about 1 tablespoon of brown sugar. Bake 5 to 7 minutes. Remove it from the oven, sprinkle with another tablespoon of brown sugar, and bake 5 to 7 minutes more. Continue sprinkling and baking until the bacon turns golden-brown and crispy, and the sugar caramelizes, 20 to 30 minutes. Cooking time depends on the thickness of the bacon. Oscar Meyer will cook quickly. Thicker farm bacon will need more time and perhaps longer spacings between sugar sprinklings, say 7 to 10 minutes. The sugar may burn on the foil around the bacon—that's no big deal—but you don't want the actual bacon to burn.
Remove the bacon from the oven, and use a spatula to transfer it to a paper towel-lined plate to drain. Let cool 5 minutes. Seriously, let it cool—hot sugar burns! Then, break off pieces and dip them in Nutella. Swoon!