Brown Sugar Glazed Bacon Recipes

Steps:

• Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the 2 racks. Evenly sprinkle with pepper and sugar.
• Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Steps:

• Preheat the oven to 400 degrees F. Position racks in the top and bottom of the oven. Line 2 rimmed baking sheets with foil and set cooling racks into the baking sheets.
• Using your fingers, crumble together the brown sugar, smoked paprika and several grinds of black pepper on a plate. Dredge the bacon on both sides in the brown sugar mixture, rubbing so the sugar adheres. Arrange the slices on the racks without touching.
• Bake until the bacon is crisp and caramelized, flipping the slices and rotating the baking sheets from top to bottom halfway through, about 20 minutes total. Let the slices cool on the racks, turning once or twice so they don't stick.

Steps:

• Position 1 rack in top third of oven and preheat to 400°F. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arrange bacon slices in single layer on rack. Sprinkle brown sugar evenly over. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

Steps:

• Using a paring knife, cut a slit straight through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.
• Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

Steps:

• Heat oven to 350 degrees. Line a baking pan with foil; it should be large enough to hold the bacon in a single layer. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While bacon cooks, mix remaining ingredients together.
• Drain bacon fat from pan. Brush the bacon strips on both sides with the brown sugar mixture. Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
• Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper. Let cool about 15 minutes. Bacon should not be sticky to the touch. Cut each strip in thirds and arrange on a serving dish.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease over medium-high heat. Saute celery in hot grease until soft but not browned, about 5 minutes. Set aside.
• Combine bread crumbs, milk, eggs, 1 teaspoon Worcestershire sauce, black pepper, onion powder, and sauteed celery in a large bowl. Mix well.
• Crumble beef and pork into egg mixture and mix together using your hands, making sure not to overmix. Form into a loaf and place into the prepared loaf pan. Place the bacon slices along the top of the loaf long-ways.
• Bake in the preheated oven on the middle rack for 30 minutes.
• While the meat is cooking, combine ketchup, brown sugar, dry mustard, and Worcestershire for glaze in a small bowl; mix well.
• Remove loaf from the oven and drain any fat bubbling around edges and on top. Return to the oven and continue to bake for 25 minutes more. Remove once more, drain fat again, and spoon or brush glaze mixture evenly over the top. Increase oven temperature to 400 degrees F (200 degrees C).
• Return loaf to the preheated oven and continue to bake until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let sit for at least 10 minutes before cutting and serving.

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
• Arrange bacon in single layer on rack. Bake 20 minutes. Meanwhile, in small bowl, stir together brown sugar and balsamic vinegar.
• Turn bacon over; spoon brown sugar and balsamic mixture over bacon slices. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon on the baking sheet in a single layer; edges can touch or slightly overlap. Sprinkle brown sugar generously on top. Sprinkle pecans over the sugar.
• Bake in the preheated oven until browned and glazed, 10 to 15 minutes.

Steps:

• Cut the bacon slices in half crosswise. Place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. Bake at 350 degrees for 10 minutes or until almost crisp. Drain well. Return the bacon to the pan.
• Combine the sugar, wine, and mustard. Brush the bacon with half of the sugar mixture. Bake at 350 degrees for 10 minutes. Turn bacon; brush with the remaining sugar mixture. Bake 10 minutes or until golden (Watch closely, you don't want them too brown!).
• Serve warm or at room temperature.

Steps:

• Preheat oven to 400F, rack in the middle. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack.
• Place the brown sugar in a pie tin.
• Place the Sriracha in a bowl.
• Gently separate the onion rings leaving 2 rings together (you want to double up on the onions when you wrap them). For this dish you want the larger rings. The smaller, inner rings you can set aside and use in another dish.
• Take 2 strips of bacon and coat each side with brown sugar (doesn't have to be caked on but coated evenly).
• If your hands are sensitive, put on plastic gloves and using a pastry brush or rubber tipped brush, baste the Sriracha on all sides of the onion rings (leaving the 2 together).
• Starting at one end of the bacon, snuggly but gently wrap the bacon around the onion ring slightly overlapping itself. You should be able to get half way around (again, depends on how big your rings are).
• Take the second piece of bacon and place one end over top of the previous piece of bacon (where you left off) and continue wrapping until you have completely wrapped the onion ring in bacon. If you wish at this point you can skewer the bacon in place.
• Place end side down on the rack and continue wrapping the rest of the rings. For the smaller rings use 1 1/2 slices of bacon. You really don't want to overload this with bacon as you want the bacon to cook evenly.
• Once all the rings are wrapped, place in the oven and bake for 20 minutes. Using tongs GENTLY flip over.
• Cook for another 15-20 minutes. The last 3 minutes the rings may be broiled for a charred appearance.
• Remove from the oven and immediately plate. They will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy.
• Side note: To help with cleanup, have a sink of hot soapy water ready that you can immediately put your cooling rack inches Don't let this stuff dry on the rack as it's a pain to get off. Soaking it for 15 minutes will take it off really easily.

Steps:

• In a small bowl, combine the walnuts, brown sugar and flour. Place bacon on a greased broiler pan; sprinkle with walnut mixture. Bake at 350° until golden brown, 25-30 minutes.

Steps:

• Preheat oven to 400°F.
• Line a lipped baking sheet with foil. (Note: It's important that you use a lipped baking sheet.) Place a metal rack on bottom of the prepared baking sheet if desired.
• In a small mixing bowl, combine the brown sugar, apple juice and cinnamon. Set aside. (The sugar will settle to become more liquid within a few minutes.)
• Take the bacon from the package and thread the bacon onto skewers. Place the bacon skewers evenly on the foiled-covered baking sheet. Use a spoon, fork or basting brush to spread a generous amount of the glaze onto both sides of the bacon skewers. (Make sure to get each side so that the whole bacon skewer is evenly covered with glaze.) Place the baking sheet in the oven.
• Bake for 20 min. or until the bacon is cooked to your liking. (Note that 20 min. should get the bacon skewers nice and crisped up.)
• Take the bacon skewers out of the oven and let cool for a few minutes.
• Serve on a platter or my favorite - in a vase as a centerpiece. Enjoy!