| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup brown sugar
- 1 tablespoon Dijon mustard
- 1/4 pound sliced bacon
Instructions
- Preheat oven to 400 degrees F.
- In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.
- Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 19 mg |
| Sodium | 236 mg |
Reviews
I will have to try again. What wasn’t charred beyond recognition tasted ok. Set oven at 400, turned down a little once, next thing I know one pan is completely burnt the other 2/3’s was burnt. Suggestion: Watch closely, really closely and try 350! Bummed out burning high dollar bacon!
Read more at: http://www.foodnetwork.com/recipes/brown-sugar-bacon-recipe.html#sni-reviews?oc=linkback
No matter How I tried, the drip and burning of the brown sugar on the foil in the bottom is a horrible problem. I ended up pulling the pan out halfway through cooking, moving the rack to a clean pan to sit for a minute while I pulled off the foil, dumped it in the sink to spray with cold water (to stop the smoking!) and put a fresh layer of foil on.
My favorite method of all my attempts was to actually double the sugar and mustard recipe, mix it together thoroughly, then add water and stir it into a marinade. Put it in a large baggie and cut the bacon into thirds (instead of half down the middle) and marinate that for 30 minutes.
I drained each piece before putting it on the rack, then transferred the rack to the pan with foil after it had dripped into my sink, trying to avoid that burn smoke – but still had to change the foil half way through.
Watch your oven temp and turn the pan halfway through. Edges burn quickly. I ran at 325 temp. Experiment with small batches!
When I opened my oven, it filled my kitchen with smoke. The bacon was so burnt it was completely black. Smelled so toxic I could barely get close enough to throw it out. Complete disaster.
I’ve reviewed this before, but thought I would update. After making this exactly as directed many times, I tried something different this time. Instead of combining the mustard and brown sugar and rubbing on bacon, I brushed both sides of the bacon lightly with the mustard. I put the brown sugar on a plate, spread it out and laid the bacon on top to coat. Very simple, less messy than the bag method and the bacon was far more evenly coated with brown sugar. And by having to manipulate the bacon much less, it didn’t stretch or tear and fit on the baking rack better. The key is still to buy good, thick bacon. I like to use Wright’s.
These are WONDERFUL!!! The bacon doesn’t shrink like normal.
yummy and simple
Delicious!…. but lots of smoke as the brown sugar began burning on the foil before the bacon was done. What did I do wrong??
This is wonderful!!! we all love it I also used this for baked chicken and pork chops WOW! is it awesome! this is a family favorite. next time im going to try it on the grill.
I absolutely loved this recipe. My grand daughter calls it “Candy Bacon”. I make it everytime she comes to visit as well as most weekends. Family favorite!
I have made this repeatedly, using the Fletcher’s brand bacon from Costco. It is the perfect thickness and flavor with this recipe. Can bake at a lower temp for longer. I also haven’t used the rack but just placeit on the aluminum foil. My family and friends love it!