The “Outkeepers” favorite, candied bacon.
- nonstick cooking spray
- 1 cup packed light brown sugar
- Freshly ground black pepper
- 1 pound sliced bacon
- 1 1/2 ounces finely chopped pecans
Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil, and position an ovenproof wire rack on top of pan. Lightly coat the rack with the vegetable oil or spray with nonstick cooking spray.
Arrange the slices of bacon on top of the rack in a single layer, spreading slices so that they do not touch each other. Coat each slice of bacon evenly with the brown sugar. Sprinkle the bacon with black pepper to taste. Bake until the bacon is nearly crisp and the sugar is bubbly, 20 to 35 minutes, (the timing will depend on the thickness of the bacon). Remove from the oven and sprinkle with the pecans. Return to the oven and cook until bacon is crisp and nuts are golden, about 8 minutes longer. Set bacon aside to cool for 5 minutes, then transfer to paper towels to drain briefly. Place on a plate or serving dish and serve either warm or at room temperature.
It’s a great day at the Cottage.