- ½ pound bacon (10 strips)
- ¼ cup sugar
- Dash ground cinnamon (optional, to taste)
- Pinch ground coriander (optional, to taste)
- Pinch ground chile powder (optional, to taste)
- If using spices, stir them into the sugar and mix evenly.
- Lay the bacon in one tight layer in the heaviest, widest skillet you have, and set it over medium heat. If you can’t fit all the bacon at once, do this in multiple batches. Cook the bacon, flipping after a few minutes, until it’s nicely shrunk, starting to brown, but still pliable, about 6 minutes in the pan. (If you want to make a whole bunch, do it in the oven: Lay the bacon out, again in one layer, on a rimmed, parchment-lined sheet tray and bake in a preheated 350 oven. Check on the bacon in about 20 minutes.) When ready, pour off the fat, saving it for other, delicious uses, and let the bacon drain on paper towels.
- If you plan on serving the pieces in half, cutting them now is a good idea, and it will probably let you fit more pieces in the pan at once. Set the skillet back on medium heat with as much bacon as it will take in one layer. (Sorry, bakers; you’ll really want to do the candying step on the stove so you can keep an eye on the sugar.) Sprinkle the sugar over the bacon, remembering to save some if you’re doing this in multiple batches, and let it cook until the sugar melts. At this point, turn the heat down to medium-low and keep a close eye on it, making sure it doesn’t get too dark and burn. With tongs, swish the bacon around so that it’s entirely coated in the molten sugar. When the bacon looks dark and shiny, and the sugar has taken on a light brown color of its own, remove the bacon to a plate or a cutting board to cool. Make sure you give them some room so they don’t stick to one another, and DON’T PUT IT ON PAPER TOWELS. Trying to rip the stuck bits of paper towel of candied bacon is more impossible than trying to de-toilet-paper your tree. Once it’s cool, trick or treat!
Note: Candied bacon can be stored out of the fridge in an airtight container for a day, but will lose its crispness. If you want, you can precook the bacon and refrigerate it, and then candy it with the sugar the day you want to serve it.