This post comes with a stern warning:  These.  Are.  Addicting.

At first glance, this idea of candied bacon might sound a bit strange to some of you.  Those that shy away from salty and sweet things mixed together might initially reject this (as did my husband).  But once you eat it you will see that the concept of sweetening up salty bacon is rather genius.  And you must try it.

Not only does this recipe sweeten up the bacon, but also adds a smoky element from the chili powder.  It is a wonderful mix of salty, smoky and sweet.  None of the flavors are too bold.

I have made this candied bacon several times and each and every time notice the same exact thing:  we can’t stop eating it. There is something about them (probably the fact that it’s BACON) that pulls me back to grab another one. Again and again.  And the next thing you know, the entire batch is gone.

When serving these I prefer to cut each strip of bacon in half.  I think it makes them easier to eat and makes you feel like you are eating more than you actually are (something I strive for when eating bacon).  Also, they are best served warm, not hot.  Once they cool down a bit the flavor really comes forward.

These strips of candied bacon will be a permanent addition to the menu at every get together I have.  Yes, they are a wonderful finger food to serve with appetizers, however, I’m sure leftovers (but you won’t have any) would be wonderful crumbled in a salad or placed in a sandwich.

Here’s what you will need to make approximately 16 slices of bacon…

Recipe

16 slices thin cut bacon

1/3 cup light brown sugar, tightly packed

1 tsp chili powder (heaping)

1/2 tsp cinnamon (heaping)

Method

Preheat oven to 400 degrees.

Line 2 large baking trays with two layers of tin foil.  Lay a cookie cooling rack in each baking tray.

Trim bacon of any excessive fat (mostly on the ends).

Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides.  One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon.  Lay bacon on cooling racks.

Bake for approximately 15 – 17 minutes.  Remove from oven and allow bacon to cool on racks.  During cooling time, move each piece of bacon slightly once (with tongs) so they don’t stick to the rack.