Zesty Candied Bacon
The original recipe comes from Susan Branch's "Christmas" book. This has become our traditional holiday side dish for Christmas and New Year's Day breakfasts. Use a different type of mustard to punch up the flavor.
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DIRECTIONS
- In a large skillet, cook the bacon over medium heat until crispy. Drain fat between batches.
- In a small bowl, mix sugar and mustard.
- Once the last batch of bacon is fried and the grease poured off, put all the bacon back in the pan (over low heat).
- Spoon the sugar mixture over the bacon and toss to coat. Work quickly as it sets up very fast.
- Remove to serving platter, keeping pieces from touching (they stick); serve immediately.
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