40 minutes
A sweet and spicy glazed bacon that's perfect as a snack or a topping for your favorite dishes.
0 lb
teaspoons
tablespoons
teaspoons
1. Preheat Oven and Prepare Equipment
Start by preheating your oven to 400°F. While it heats up, get your equipment ready: a half sheet pan lined with parchment paper and topped with a cooling rack. Place a pound of thick-cut bacon on the rack, ensuring the slices are in a single layer with no overlaps.
2. Season the Bacon
Generously sprinkle one side of the bacon with 1/4 teaspoon of coarsely ground black pepper, 4 tablespoons of dark muscovado sugar, and 1/4 teaspoon of red pepper flakes.
3. Roast the Bacon
Slide the pan into the oven and let the bacon roast for 15 minutes. Once this initial bake is done, take the pan out and let it sit for a minute. Use a spoon to spread any melted sugar-pepper mixture across the bacon for an even coating.
4. Season and Roast Other Side
Now, flip the bacon over using tongs or a fork. Season the other side with the remaining 1/4 teaspoon of black pepper and 3 tablespoons of muscovado sugar. Return the pan to the oven and roast the bacon to your liking: 15 minutes for a chewy texture or 18 minutes if you prefer it crisp.
5. Cool the Bacon
Once the bacon reaches your desired doneness, remove it from the oven and let it cool completely on the rack. This cooling period is essential as it allows the lacquer to set, giving the bacon a delightful candy-like texture.
6. Storage
For storage, place the cooled bacon in a Mason jar or a sealed zip-top bag and keep it at room temperature. If stored properly, it will stay delicious for up to a month.
Look for thick-cut, high-quality bacon, preferably from a butcher or a brand that uses good-quality pork and a balanced cure.
Create a balance of sweet, savory, and a touch of acidity in your glaze. Ingredients like maple syrup, balsamic vinegar, brown sugar, mustard, or bourbon can enhance complexity.
Brush the glaze onto the bacon in the last few minutes of cooking for caramelization without burning. Glaze both sides for maximum flavor.
Start with a cold oven and cook the bacon at a low temperature to render the fat slowly and ensure even cooking.
Monitor the bacon closely once glazed, and rotate the pan if necessary to avoid burning.
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