Friday, October 28, 2011

Caramelized Bacon

Baking rather than frying is my all time favorite way to cook bacon, even plain old bacon, bacon.  It's much less messy, and the bacon doesn't shrivel up.  I learned this trick back in 1993,  when my co-worker Kathy Beamish gave me this recipe.  I've  been making it this way ever since.   


One note:  You don't have to flip the bacon over as it cooks, but sometimes the pieces on the edges of baking rack will get darker faster than those in the center.  If that happens, just move the darker pieces to the center of the baking sheet, or if they look done, remove them from the pan and drain them on a paper towel.


By the way, this caramelized bacon tastes fabulous on a BLT.

1 package thick sliced bacon
1/2 cup brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
pinch chili powder

Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil.
If you have cooling racks, set them on top of the baking sheet.  If not, don't worry about it.  It works fine without them.
In a shallow bowl combine the cumin, pepper and chili powder.
Dredge each piece of bacon in the spice mixture and place on the baking sheet.
Place the baking sheet on the center rack in the oven and bake for 15 minutes.
Check the bacon and rotate and pieces that look darker than the others, moving them to the center of the baking sheet.
Place the bacon back in the oven and continue cooking, checking every three minutes until it's done to your likeness.
Remove the bacon from the oven.
Transfer the bacon to a stack of paper towels to drain before serving.