- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ancho chile powder
- 1 pound thick-cut meaty bacon
How to make this recipe
Preheat the oven to 400° and line 2 large rimmed baking sheets with heavy-duty foil. In a small bowl, whisk both sugars with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 10 minutes, until sizzling and lightly browned. Spoon off the excess bacon fat from the baking sheets. Bake the bacon for 5 to 7 minutes longer, until crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
The candied bacon can be covered and stored overnight in a cool, dry place.