You've Been Making Bacon Wrong Your Entire Life

Photo: Courtesy of Helen Rosner/Saveur.
Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon. The late chef and food consultant Gene Hovis gave this recipe to Mortimer's in New York City; it was subsequently adopted by that restaurant's successor, Swifty's, and served at cocktail parties both on premises and off.
Serves 8–10
1 lb bacon
1 1/2 cups light brown sugar
Separate strips of bacon and blot dry with paper towels. Put sugar into a wide dish. Coat both sides of bacon in sugar, firmly pressing sugar into each strip. Lay bacon out on sheet pans as coated (some sugar will fall off).
Cook bacon in a preheated 425°F oven, turning once, until browned and lacquered, about 15 minutes. Transfer to a lightly oiled sheet pan to let cool. Break slices into thirds.
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