Lacquered Bacon

Makes 10 to 22 strips bacon, depending on the brand and how thick it’s cut

These sweet, sticky candied bacon strips disappear quickly. We defy you or your family members not to eat a single strip as you pass through the kitchen and eye them cooling on a wire rack. They’re a special treat with eggs or crumbled on top of a breakfast casserole, and perfect as an addition to the Magic Mary bar (see page 276). We often break them into pieces and sprinkle on top of pancakes, cupcakes, and brownies. Dip one end into melted chocolate for a sinful treat.

• 1 cup packed light brown sugar
• 1 teaspoon cayenne pepper
• 1 pound bacon (thick-cut works best)

Preheat the oven to 400°, with two racks centered. Line two rimmed baking sheets with aluminum foil and top with wire racks.

Thoroughly mix the brown sugar and cayenne in a small bowl. Spread the mixture on a plate. Press one side of each piece of bacon into the mixture.

Arrange the bacon, sugared side up, on the racks. Bake for 20 to 25 minutes, rotating the pans midway through the baking, until the fat has rendered out of the bacon and the bacon is mahogany in color and beautifully caramelized. Allow to cool completely before serving.