Bacon Recipe

Prepare bacon

If you want candied bacon (popular at diners like Mickey’s Dining Car), sprinkle both sides of each slice lightly with the brown sugar and press it to adhere. Lightly grind black pepper over each slice if desired. Let sit 5 minutes to help sugar stick.

Oven method (best for even cooking and larger batches)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. Arrange bacon slices in a single layer on the rack without overlapping. Bake in the preheated oven for 12–18 minutes, turning the pan front-to-back halfway through if your oven has hot spots. Thinner bacon will finish around 12–14 minutes; thick-cut will take 16–18 minutes. For candied bacon, watch carefully in the last 2–3 minutes to avoid burning the sugar. Remove when edges are crisp and the fat is rendered but before it becomes brittle (it will crisp more as it cools). Transfer bacon to a paper-towel-lined plate and let rest 2–3 minutes before serving.

Skillet method (classic diner approach)

Use a cold, heavy skillet (cast iron preferred). Lay bacon slices flat in a single layer without overlapping. Add 1 tsp neutral oil or 1–2 tbsp water to the pan only if your bacon is very lean or to reduce initial splatter. Put the skillet over medium-low to medium heat. Cook slowly, turning every 2–3 minutes with tongs so fat renders evenly and you get consistent color. Total cooking time 8–12 minutes depending on thickness and desired crispness. For candied bacon, sprinkle sugar and pepper on each slice after the first 3–4 minutes of cooking so the sugar melts and caramelizes without burning. When done, transfer to paper towels to drain and rest 2–3 minutes.

Broiler method (fast, crisp edges)

Arrange bacon on a foil-lined baking sheet (no rack required). Set broiler to high and position the oven rack about 6 inches from the element. Broil 3–6 minutes per side, watching closely and flipping once, until crisp. This method is fast but requires attention to prevent charring, especially with sugared bacon.

Serving

Serve bacon hot. For diner-style presentation, fold or stack slices on a plate alongside eggs, toast, or inside a sandwich. If you made candied bacon, allow it to cool slightly on parchment so the sugar hardens into a glaze.

Cleanup tip: let leftover bacon fat cool slightly, then pour into a heatproof container and refrigerate for future cooking. Wipe the baking sheet or skillet with paper towels, then wash with hot, soapy water. If foil was used, simply discard the foil for an easier cleanup.