Ancho Chile Candied Bacon

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of the oven caramelized, crispy and utterly irresistible—the perfect topping for favorite Southern snacks like deviled eggs.

  • Active:
  • Total Time:
  • Servings: 8

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Ingredients

  • 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

  1. 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.

Make Ahead

The candied bacon can be covered and stored overnight in a cool, dry place.

Contributed By Photo © Con Poulos Published November 2014





506605 recipes/ancho-chile-candied-bacon 2014-12-02T21:25:29+00:00 Chris Carter, James Peisker winter|christmas|cocktail-party|game-day|holiday-open-house|thanksgiving|appetizers-starters|10|8|basic-easy|fast|gluten-free|make-ahead|snack november-2014 recipes,ancho-chile-candied-bacon 506605
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