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Ingredients
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Candied Bacon
Method
Candied Bacon
Prepare oven and pan
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on the baking sheet and lightly coat the rack with neutral oil or nonstick spray to prevent sticking.
Make the spice-sugar mix
In a medium bowl combine the dark brown sugar, granulated sugar, Colman's® dry mustard, ground cayenne pepper, freshly ground black pepper, and smoked paprika (if using). Stir well to break up any clumps so the mixture is evenly blended.
Coat the bacon
Pat the bacon slices dry with paper towels to remove excess moisture. Working one or two slices at a time, press both sides of each slice firmly into the sugar-spice mixture so the sugar adheres evenly. Shake off any large excess and place each coated slice on the prepared rack in a single layer without overlapping. Repeat until all bacon is coated and arranged on the rack.
Bake
Place the baking sheet on the center oven rack. Bake at 400°F (200°C) for 12–18 minutes, depending on thickness and desired crispness: check at 12 minutes. Rotate the pan once halfway through for even browning. Watch carefully during the last few minutes to avoid burning the sugar.
Finish under broiler (optional)
If you want extra-caramelized edges, switch the oven to broil on high for 30–60 seconds at the end—stand close and watch constantly, as the sugar can burn quickly.
Storage
Store leftover candied bacon in a single layer between sheets of parchment in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 350°F (175°C) oven for 5–8 minutes if desired.