Candied Bacon

In 'A Love Affair With Southern Cooking' by Jean Anderson

• Ready In: 1 hr 30 mins
• Yields: 24 pieces

Ingredients

• 3⁄4 cup light brown sugar, not packed
• 2  teaspoons dry mustard
• 1⁄2 teaspoon black pepper
• 1  lb  thickly sliced  hickory smoked bacon, each sliced halved crosswise

Directions

1. Preheat the oven to 325°.
2. Lay a large baking rack (preferably one with a cross-hatch grid) on top of an ungreased 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
3. Spritz the rack well with nonstick cooking spray and set aside.
4. Combine the brown sugar, mustard, and pepper in a pie pan, whisking out all the lumps.
5. Dredge each piece of bacon on both sides in the sugar mixture until thickly coated.
6. Arrange the bacon on the rack, preferably not touching, and sprinkle generously with the remaining sugar mixture.
7. Slide the pan onto the middle oven rack and bake uncovered for 50-60 minutes or until the bacon is richly browned and crisp.
8. No need to turn the bacon as it bakes.
9. Cool the candied bacon to room temperature and serve with cocktails.