Caramelized Bacon

It tasted really good. Like the other reviewers I cooked it longer at 425 for 20 minutes. Also where ever you let the bacon cool it will still to that item – so don’t leave it on aluminum foil like I did!

The only thing I disagree with in this recipe is the 8 minutes cooking time. I used thick sliced bacon and had to cook it 20 minutes (kept flipping every 4-5 minutes). Even at that I probably could have cooked it a few more minutes longer… but I was afraid the sugar would burn.

tasted OK but it covered up the bacon flavor

It was easy and amazingly tasty. Especially on a grilled cheese sandwich.

I loved this recipe. The salty, smoky flavor of bacon with the sweetness of the brown sugar and cinnamon was great. Definitely will make this again.

I turned the oven up to 400F and just kept an eye on it. The sweeter flavor is a good change, but the big thing I noticed is the texture. It’s not crumbly, just more chewy. I did try adding the dry mustard as someone mentioned, but didn’t notice any big flavor change. Pretty good!

Absolutely delicious! As per other reviews, I baked at 400 degrees for 11 minutes. USE TIN FOIL! Made this again and this time I placed bacon on tin foiled pan, sprinkled with brown sugar on both sides, baked 6 minutes on one side and 5 minutes on other side. Sometimes I use cinnamon, sometimes I don’t.

Also did 400 degrees for 20 min and twisted the bacon as others suggested. Yummy!

it was good but i prefer cooking on stove top. If you choose to do it this way, cook bacon without sugar until half-way cooked. Once half cooked, sprinkle brown sugar evenly over your bacon. (this recipe calls for too much sugar, cut it in half) Cook until crispy and enjoy.

Cooked the bacon for 10 – 12 minutes and instead of the cinnamon I added cayenne pepper. Sweet and spicy with the salt in the bacon is fantastic!

I’ve made this several times now and it always turns out great – no changes to the recipe. I use light brown sugar and thick cut bacon and have no trouble with it, other than it sometimes needs a smidge more time to cook. I do cut my bacon in half lengthwise – easier to fit into the pan and makes more treats. 🙂 In order to cut down a bit on cleanup, I have found that lining a roasting pan first with foil, then putting down a Silpat silicone mat helps (especially if you want to try rolling the bacon into twists to keep more of that sugary goodness inside). However, my favorite way to make this is by using my el-cheapo Ikea roasting pan with the wire rack inside. I line the roasting pan with 2 sheets of foil, running the foil an inch or two up each of the sides of the pan. I cook the bacon, then remove it to cool on freezer paper. Let the pan sit for a good 10 – 15 minutes, then pull the rack out. The sugar that’s collected pools, then hardens, at the feet of the rack and pulls the foil out with it. Pull the foil off, throw it out, toss the rack into the dishwasher and give the pan a quick swipe with a dishrag. Easy cleanup. 🙂

I cut the bacon into 1-2 inch pieces, dip each piece into maple syrup, and THEN into the brown sugar mixture. I also use nutmeg in place of cinnamon, and add a pinch of cayenne pepper for that awesome mix of sweet and hot that my family loves. This is our favorite Super Bowl snack.

Too much sugar, not enough cooking time and too low temp.

As others suggested, definitely a higher heat and a longer cook time. But the recipe? Good god I love pig!! Coat it in sugar and well… I’m just hoping there’s a 12 step group to get me through this binge!!

I really enjoyed this. I think I will try chef john recipe next for carmalized bacon. Mainly I want to try a wet carmalizaition and not a dry one.

Tough, chewy, and much too sweet. AND I had a sticky pan to clean. I rate it 2 stars because it sparked a better idea. Cook bacon as you usually do until crisp, then lightly drizzle it with a brown sugar/cinnamon sauce. Much better!

The way I made it, it came out a bit safe for our tastes. Next time I will use less sugar, more cinnamon and foil on the pan. Hope to upgrae this to a four star once I do that 🙂

OMGosh!! Made two pounds and it was a hit!!! It was difficult determining cook time but prep was easy. Next time I will drain off the fat as the bacon is baking to see if it helps with cook time and crispiness (8 minutes definitely not -needs longer.)-I used the twist method mentioned in another review and it worked great.

I have never left a review before, but couldnt wait to review THIS one!!! all I can say my family said was “AWESOME MOM”. I didnt get a peice, so have to go on my family’s taste buds. It just vanished. I did make a mistake tho, I always buy the THICK cut. as i re-read the directions, it was supposed to be the thin sliced bacon. I just fried it first, slathered it as well as I could, it was hot, and placed in on a Pam sprayed pan. cooking time was only about 15 mins at most, as I was cooking other things in the oven too, so wasnt watching the time. My family of 9, was quite pleased!! will definately do it again!

This was not my idea of bacon. It was sticky, way too sweet and tough. I’ll stay with the natural flavor.

I make this with blueberry pancakes….everybody loves it. I didn’t have anything in the house but Splenda blend brown suger and that gave this an even better flavor. I bake it at 425 until it starts to brown…I watch it carefully…2 slices could be done, you take those out turn your back for 2 minutes and the rest are toast….! So, I always cover everything in foil, spray the foil and “drain” on wax paper. I don’t turn mine either. I have to hide plates of this in the cabinets if I’m making a lot – the kids won’t let it cool. This is best served when cooled – otherwise you will burn your mouth – this is essentially caramel and its like lava. My girlfriend sprinkles hers with cayenne pepper, cuts it up and serves it as an appetizer with toothpicks in it at parties. Hope you enjoy!