In an ode to bacon titled “The Best Food in the World” (March 2005), Colman Andrews, one of SAVEUR’s founding editors, boldly proclaimed, “A proper serving of bacon is six slices.” His first encounter with this brown-sugar-coated version occurred at one of our staff holiday parties, catered by the now-closed Manhattan restaurant Mortimer’s. “A big platter of the bacon, frequently replenished, was in the dining room,” Andrews recalls. “It was so popular that you had to wait in line to grab a few pieces.”
Ingreadients:
- 1 lb. thick-sliced bacon
- 1½ cups light-brown sugar, tightly packed
- Vegetable oil, for greasing
Direction
- Preheat the oven to 425°F. Separate the strips of bacon and blot dry with paper towels. Pour the sugar into a wide baking dish, and spread out into an even layer. Dredge the bacon in the sugar, coating both sides of each strip, before laying the strips on a wire rack set atop a large rimmed baking sheet.
- Cook for 8 minutes, then rotate the baking sheet and use tongs to flip the bacon. Continue cooking until the bacon is evenly browned and lacquered, about 8 minutes more. Use tongs to transfer the bacon, in a single layer, to a second large rimmed baking sheet that has been lightly greased with oil, and let cool to room temperature before serving.
