Of course, had I been more inspired I would have pictures; but it is just a matter of time.
You can make this up to 3 days in advance. Keep in a tightly sealed container at room temperature. This is a dish that can’t be ruined. You can freeze the leftovers. But why are there leftovers?
1 pound bacon
1 1-pound box light brown sugar (about 2 ¼ cups).
1. Go to a butcher and spend as much money as you have on very good bacon. Cut it into medium-thick slices, say, 3\16 of an inch.
2. Preheat the oven to 400 degrees. Line a large, rimmed cookie sheet with parchment paper. Dump a box of brown sugar into a big bowl. Light brown sugar is best, but if you want to use dark brown, I won’t stop you. Add ¼ cup of water, so that the sugar becomes more than damp but less than soupy. Some bacon caramelizers add a dash of cayenne pepper, but I think this makes the dish too nutritious.
3. Dredge the bacon in the sugar, one slice at a time. If the sugar isn’t sticking to the bacon, add some more water a teaspoon at a time until it sticks. (By the way, you won’t use all of the sugar, but it’s good to have extra.) Place the bacon strips on the paper. I then smear some sugar on top of the bacon, on the theory that if a little sweet is good, more is better.
4. Place the bacon in the oven. It’s impossible for me to tell you how long to cook the bacon because it depends on whether you like it chewy or crispy. Some recipes tell you to keep it in the oven for 8 to 13 minutes per side, depending on the thickness of the bacon. I keep it in on the longer side. You should take yours out when it resembles the kind of bacon you would like to eat. Cut it into roughly 1 1/2-inch triangles. Serve at room temperature. Serves 8 to 10.
Sunday, January 13, 2008
Serves 8 to 10
I have often said that caramel is the desert equivalent of bacon but I never thought you could put the two together. Apparently, this is a dish that can't be ruined. You got that right! From The New York Times magazine: